Greek Roasted Beet Salad (Pantzarosalata)

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Pantzarosalata is a Greek word for a delicious roasted beet salad with herby yogurt sauce. It’s a staple in Greek households, and it’s so earthy, creamy, and delicious that you seriously will not be able to get enough of it. The perfect dish to serve as a quick lunch or an easy side dish.

❤️ Why You’ll Love This Roasted Beet Salad

• Quick Prep: This recipe will only take 5 minutes to prep, the rest of the time is spent cooking the beets
• Gut-Healthy: Beets and yogurt are gut-healthy and support a healthy microbiome in your gut which helps with your immunity, inflammation, blood sugar, and more
• Delicious: I love the earthy taste of the beets combined with the creamy yogurt, it’s the perfect combination

🍲 Ingredients

Beets – Beets have an earthy flavor that is perfect for fall and winter. They are high in fiber and promote the growth of healthy bacteria in your belly

Greek Yogurt – Greek yogurt is an excellent source of protein and is incredibly good for your gut health. It is also so versatile. You can add Greek yogurt into your smoothies, use it in dressings or marinades, or in place of mayonnaise or sour cream, the options are endless

Fresh Herbs – You’ll want to use fresh dill and mint in this roasted beet salad recipe for the best, fresh flavors.

👩‍🍳 How to Make Roasted Beet Salad

1. Roast the beets: Wash the 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 fully cool. Then peel beets with your fingers or a peeler.
2. Slice peeled beets into wedges, about 6 wedges per beet and set aside.
3. In a small bowl stir together Greek yogurt, olive oil, minced garlic, lemon juice, and salt.
4. 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.

🪄 Tips and Tricks

• Peeling Beets: Don’t try and peel beets before you cook them, once cooked and cooled, it’ll be 100 times easier
• Beet Greens: Don’t throw out those beet greens! You can totally eat them. Boil them in a pot with water and salt, simmer/cook until tender. Keep them in the fridge and throw them into salads or eat them with your fav salad dressing
• Gut Health: I’m always looking for gut-healthy foods to keep my belly happy, and this recipe is so good for your gut health with the benefits of Greek yogurt and beets. Another way I like to keep my gut healthy is by taking daily supplements that help support a healthy microbiome. ION* Gut Support is my go-to in my daily routine. It’s so easy to add into my routine and helps with my immunity, gut health, nutrient absorption, and so much more

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🗒 Substitutions

Here are some easy substitutions you can make in this recipe:

• Pre-Cooked Beets: If you are truly lazy or don’t have the time, you can buy pre-cooked beets in the grocery store, but you’ll never get the same flavors as fresh roasted beets
• Greek Yogurt: You can totally use regular plain yogurt, but it isn’t as thick so the consistency is much more “watery”
• Walnuts: If you are allergic to nuts, you can opt out of including walnuts, or swap them for something like pumpkin seeds to get that crunch in your roasted beet salad

🗒 Best served with

• Greek Chicken Souvlaki
• Tomato Fritters
• Walnut Meatballs

👝 How to Store Leftovers

Fridge: It’s ideal if you keep the beets and the yogurt dressing/sauce separate until serving, but you can totally pre-cook the beets ahead of time and keep them in the fridge until ready to assemble

🤔 Common Questions

Greek Roasted Beet Salad (Pantzarosalata)

5 from 6 votes

This Greek roasted beet salad, also known as Pantzarosalata, is earthy, creamy, and so perfect as a lunch or side dish.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine Greek

Servings 3 -4 side salads

Calories 261 kcal

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Ingredients

  

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• 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

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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.

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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

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