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Pantzaria Salata: Cold Beet and Garlic Salad

User Rating 5 Star Rating (4 Reviews)


Pantzaria Salata - Cold Beet & Garlic Salad

Pantzaria Salata: Cold Beet & Garlic Salad

Photo © Jim Stanfield

In Greek: παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah

This cold salad is easy to make, and delicious. The combination of beets and garlic is a Greek favorite.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
  • 2 -3 cloves of garlic, minced
  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • sea salt (optional)
  • fresh ground pepper (optional)


If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice.

Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.


  • Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
  • I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.

User Reviews

 5 out of 5
GREAT dish, super easy, delicious, will make again, Member Hawsch

This was the only recipe for beets that I could find that was very simple, vegan, easy and sounded delicious. I made it fairly easily (and had never boiled beets like that before), and even an eighteen month old little girl loved it! It's definitely a go-to recipe that I want to keep and use many more times in the future. Admittedly, I chose to add less oil, but to each their own! :) We just wanted to have as little fat as possible.

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