Pantzaria Salata: Cold Beet and Garlic Salad

Beet salad
Gentl and Hyers / Getty Images
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
342 Calories
27g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 342
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 218mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 23%
Total Sugars 15g
Protein 4g
Vitamin C 12mg 59%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 753mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of beets and garlic is a Greek favorite. This vibrant purple cold salad is easy to make and delicious. Although only a few ingredients, this salad has bold flavor—the earthiness of the beets marries nicely with the sharpness of the garlic and vinegar.

Although roasting beets imparts a rich taste, it is best that you boil the beets instead of roasting them. The boiled beets remain firm and don't break down in the marinade as a softer roasted beet would. If you have the time, leave the beets in their boiling water to cool before draining; the flavors and nutrients that may have escaped during cooking will have a chance to be absorbed by the beets. If you are cooking the beets ahead of time, leave them in their cooking water and place in the refrigerator (for up to three days) until ready to peel and slice. 

Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!


  • 2 pounds fresh red beets, or 2 cans of sliced beets, drained

  • 2 to 3 cloves garlic, minced

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 dash sea salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

Steps to Make It

  1. If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.

  2. Bring to a boil and cook until firm but cooked, about 40 to 50 minutes. Drain the beets, cool under running cold water, and remove skin with fingers. Slice.

  3. 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.

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