Cypriot Beetroot Salad Recipe

Cypriot beetroot salad recipe is so easy and quick to make at home.

Local greek cypriot s and most traditional tavernas have their own version of beetroot salad. Some add feta cheese or combine a mix of green olives, chopped onions, red cabbage and maybe sliced peppers.

Cypriots are so creative with this humble root vegetable and every other dishes we have ever tried.

In our family's opinion, Cypriot beetroot is the best we have ever tasted,

It must be the fantastic red soil in Cyprus that makes their vegetables so tasty and bursting with flavour.

We just adore local in season vegetables.

Its so easy to make something tasty in Cyprus using locally grown produce.

Served in Cyprus as a Greek Appetizer with a traditional Greek Meze.


Why not create your own mini meze at home, starting with this beetroot salad appetizer.

How to make Cypriot Beetroot Salad

Cooking Tip

I like to roast beetroot, because all the wonderful flavour is sealed inside the skin. The intense flavour is amazing. You can also boil them if you prefer.

For a quicker version of Cypriot beetroot salad just use pre-cooked vacuum packed beetroot. Most supermarkets stock these. Usually found in the prepacked salad area.



  • 4 Medium Sized Fresh Raw Beetroots - skin on or precooked vacuum packed.
  • 2 Tablespoons of Olive Oil for Coating

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


A few sprigs of finely chopped fresh parsley or coriander


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 chopped Parsley or Coriander and serve.


Your Cypriot beetroot salad will taste even better the longer you leave to marinate. Make plenty so you have leftovers for the follow day. You'll be eating it straight from the fridge, like we do.

Serving Suggestions

Serve as a starter with warm pitta bread and tzatziki greek yoghurt dip or hummus dip

And as a side dish with...Pork Souvlaki or Greek Gyros Wrap

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