Pantzaro Salata - Roasted Beetroot Salad

Ever since I was diagnosed as having high blood pressure, I have become a close buddy of the beetroot.  According to Dr. Michael Mosely, the humble beetroot is good for the heart, it can help reduce blood pressure and keep the brain healthy.  As I started to consume more beetroot, I realised that this vegetable is also very tasty and it is so easy to consume on a daily basis.  So I try adding beetroot in different forms and ways into my diet and this is the Greek way. I first had a taste of the Pantzaro Salata in Athens - but a very no frills salad with what seemed like just a beautiful mix of yogurt and beetroot.

After arriving in Melbourne and researching on this salad, I came across the recipe for a sexier version in this site: https://www.foodbymaria.com/ 

This recipe is adapted from Maria's, and I added a little bit of something - and took away the garlic. The garlic was omitted for a guest who was allergic to them.

Ingredients:

4-5 medium beetroots, about a kilo

1 cup Greek Yoghurt

3 tablespoons olive oil

3 garlic cloves

juice of 1/2 a lemon 

1/3 cup chopped walnuts

1/2 tablespoon dill leaves

1/2 tablespoon mint leaves

salt to taste

1/4 teaspoon sugar

Method:

Top and tail beetroots, wrap in Aluminium foil individually and bake in a 200 deg C oven for about 40 minutes or till done. You will know it is done when you insert a skewer and it goes right through with no resistance.

Set the beetroots to cool.

Meanwhile, mince the garlic and keep it ready. Whisk the yoghurt, lemon juice, garlic, and two tablespoons olive oil with about 1/2 a teaspoon of salt. 

Add most of the dill leaves and the mint to the whisked yoghurt, leaving aside a few for garnish.

Meanwhile, peel the beetroot.  Use gloves if you do not want your hands to be stained red. The beets peel very easily - slice them or dice them according to what you fancy.

Place the beets in a dish and coat them with a tablespoon of olive oil, a pinch of salt and the sugar and mix well.  

Now assemble the dish.

In a salad bowl, spread the yoghurt mix. Place the chopped beets on top. Next sprinkle the chopped walnuts and add the reserved mint and dill leaves.

Your salad is ready to be served!  Enjoy.

Here is what I had in Athens, for comparison: