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Best Cypriot Beetroot Salad Recipe Homemade Cyprus Recipes Greek Pantzarosalata
Yummy Cypriot Beetroot Salad.
Served in Cyprus as a Greek Appetizer with a traditional Greek Meze.
Its so easy to make this authentic greek dish at Home.
You will love it!
Create your own mini meze at home.
Starting with this Cyprus appetizer.
Cypriot Beetroot Salad Recipe
Serves 4
Cooking Tip
I like to roast beetroot, because all the wonderful flavour is sealed inside the skin.
The result?
Amazing, intense taste!
You can boil them if you prefer.
Ingredients
4 Medium Sized Fresh Raw Beetroots - skin on
2 Tablespoons of Olive Oil for Coating<.li>
For the Salad Dressing
1-2 Garlic Cloves - crushed - more or less to suit you
1-2 tablespoons of Olive Oil
1-2 teaspoons of Red Wine Vinegar or Juice of 1/2 a Lemon
Garnish
A few sprigs of finely chopped fresh parsley or coriander
Preparation
Preheat the oven to 180c, Gas Mark 4
Remove any long roots, stalks and leaves from the beetroot. But don't break the skin.
Wash, dry and place the clean beetroots on a baking tray.
Rub 2 tablespoons of olive oil all over beetroot
Place the baking tray in the oven and roast until tender, turn occasionally.
When the skin changes colour and puffs up a little, use a fork or metal skewer to check if they are cooked right through to the centre.
When ready, remove from the oven and leave to cool enough to handle
Remove the skins by rubbing with kitchen towel - it stops your hands from being dyed purple!
Next step....
Cut into bit size pieces and place in a medium sized dish.
Mix together 2 tablespoons of olive oil, crushed garlic and red wine vinegar or - lemon juice.
Pour salad dressing over, mix to coat.
Cover and refrigerate for at least 30 minutes
If you can't wait that long....
Garnish with Parsley or Coriander and serve.
Enjoy, BUT…
Trust me...
the longer you leave to marinate the more delicious it will be.