Greek Roasted Beet Salad (Pantzarosalata)

Serves 3

5 mins prep

45 mins cook

50 mins total

This Greek roasted beet salad, also known as Pantzarosalata, is earthy, creamy, and so perfect as a lunch or side dish.

2 servings

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Roast the beets: Wash beets thoroughly and wrap each in foil. Preheat the oven to 400F. Place foil-wrapped beets on a baking sheet. Roast for 40-50 minutes or until fork tender. Unwrap the beets and allow them to full cool. Then peel beets with your fingers or a peeler.

Slice peeled beets into wedges, about 6 wedges per beet and set aside.

In a small bowl stir together greek yogurt, olive oil, minced garlic, lemon juice and salt.

To a low bowl or platter spread the yogurt mixture. Add the beet wedges on top of the yogurt. Sprinkle the top of the beets with another pinch of salt and the walnuts. Finish by sprinkling the fresh herbs over the beets. Serve immediately.