Patzaria Salata (Beet Salad) – a delicious recipe with beetroots, olive oil, vinegar, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
2
Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
3
Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
4
When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
5
Cut the stems in half or thirds, depending on length.
6
Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
7
This salad is an excellent accompaniment to fried or broiled fish.
37
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 -5 beetroots (with stalks and leaves), olive oil, vinegar, salt, and more.
Yes, Patzaria Salata (Beet Salad) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
