A popular salad in Greece it is patzarosalata, or a salad made with beets. Many people use a dressing made from Greek yogurt, others simply use olive oil and a little red wine vinegar. It is usually served as a mezze or small starter plate.
This salad is a good way eat the root vegetable which is so liked for its sweetness and intense color. A source of nutrients, it contains anti-inflammatory compounds that give them their particular color and fiber, which is ideal for feeding the intestinal microbiome. This salad is fresh, delicious and with a special flavor, one of my favorites without a doubt.
Cut the beetroot cooked or roasted in medium cubes. Season with salt, pepper and ground cumin. Add natural yogurt and chopped parsley. Toast the nuts in a pan, a few minutes until golden. Add to the salad, and take to the fridge until the moment of serving and enjoy very cool.
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With what to accompany the patzarosalata, the Greek beetroot salad
This greek beetroot saladit’s a special first course for any summer lunch or dinner. We can change the fresh parsley for dill or coriander and add a little raw chives for a more powerful flavor. It is better to preserve the salad in the fridge until serving time, to enjoy it cold together with slices of wholemeal, rye or black olive, tomato and rosemary bread. Take the bread and dip it on the plate.
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