Mia Kouppa

https://miakouppa.com

Greek roasted beet salad - Patzarosalata

Patzarosalata is a Greek salad made with beets and beet greens

Prep Time30

Cook Time1 10

Total Time1 40

Course: Salad

Cuisine: Greek

Diet: Gluten Free

Servings: servings

Calories: 255kcal

Author: miakouppa

Equipment

Aluminum foil
Baking sheet
Large bowl
rubber gloves optional, but highly recommended
Small knife, like a paring knife

Ingredients

6-8 beets (with beet greens attached)

For the beet roots

1/4 cup Greek olive oil
2 tbsp red wine vinegar
1 tsp dry Greek oregano
1 ½ tsp salt

For the beet greens

1 tsp salt
1 tbsp olive oil
1 tbsp red wine vinegar
1/2 cup crumbled Greek feta

US Customary - Metric

Instructions

Preheat oven to 350 °F
Cut off the tops of the beet greens, leaving about 1/2 inch of the stem still attached to the beetroot, and set the greens aside.
6-8 beets (with beet greens attached)
Wash the beetroots and wrap each one individually in aluminum foil.
Place on a cookie sheet or in a shallow baking pan and place on the middle rack of your oven. Roast for approximately 60 minutes or until beets are slightly soft when pressed.
While your beet roots are roasting, chop the beet greens and stems into approximately 3 inch long pieces. Rinse very well in a bowl of water. Repeat until the leaves and stems are clean.
Boil a pot of water. Add salt. When the water is at a rolling boil, drop in the beet greens and stems and lower heat to medium. Cook for approximately 5 minutes.
1 tsp salt
Drain the greens and stems and rinse with cold water to stop the cooking process. In a bowl, mix with olive oil and red wine vinegar. Toss well and set aside.
1 tbsp olive oil, 1 tbsp red wine vinegar
When your beet roots are done remove from the oven and allow them to cool until they can easily be handled. Wearing your rubber gloves, unwrap your beets, one at a time and use a small knife to peel off the skin. Chop each beet into bite sized chunks and place in a mixing bowl. Repeat with all of the beets.
Remove your gloves (See Recipe Note).
In the bowl with the chopped roasted beets add olive oil, red wine vinegar, oregano and salt. Mix well to combine, and set aside.
1/4 cup Greek olive oil, 2 tbsp red wine vinegar, 1 tsp dry Greek oregano, 1 ½ tsp salt
To serve, plate the beet greens and stems along with the beets. Top with 1/2 cup crumbled Greek feta cheese.
1/2 cup crumbled Greek feta
Enjoy!

Notes

You can either use disposable rubber gloves or reusable ones. If using reusable rubber gloves (like the ones you use to wash dishes) be sure to wash them while you are still wearing them (as if you are washing your hands) with some soap and hot water.

Nutrition