Greek Roasted Beet Salad (Pantzarosalata)
This Greek roasted beet salad, also known as Pantzarosalata, is earthy, creamy, and so perfect as a lunch or side dish.
Servings 3 -4 side salads
Calories 261kcal
Ingredients
- 4 large red beets
- 1 cup greek yogurt
- 2 tbsp olive oil
- 3 garlic cloves minced
- juice of half a lemon
- 1/2 tsp salt
- 1/3 cup chopped walnuts
- 2 tbsp fresh mint chopped
- 2 tbsp fresh dill chopped
Instructions
- Roast the beets: Wash beets thoroughly and wrap each in foil. Preheat the oven to 400F. Place foil-wrapped beets on a baking sheet. Roast for 40-50 minutes or until fork tender. Unwrap the beets and allow them to full cool. Then peel beets with your fingers or a peeler.
- Slice peeled beets into wedges, about 6 wedges per beet and set aside.
- In a small bowl stir together greek yogurt, olive oil, minced garlic, lemon juice and salt.
- To a low bowl or platter spread the yogurt mixture. Add the beet wedges on top of the yogurt. Sprinkle the top of the beets with another pinch of salt and the walnuts. Finish by sprinkling the fresh herbs over the beets. Serve immediately.
Video
Nutrition
Calories: 261kcal | Carbohydrates: 20.9g | Protein: 10.6g | Fat: 17.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 7.4g | Cholesterol: 9.3mg | Sodium: 425.7mg | Fiber: 4.8g | Sugar: 13.1g
