Pantzarosalata Pureed Beet Salad Recipes

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PANTZAROSALATA / PUREED BEET SALAD

An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!

Provided by Diane B.

Categories     Spreads

Time 1h25m

Yield 1 cup or so, 4 serving(s)

Number Of Ingredients 7



Pantzarosalata / Pureed Beet Salad image

Steps:

  • Cover the beets well with water and boil till tender for about 40 minutes.
  • Drain and chop coarsely.
  • In a food processor, combine all the ingredients and blend till soft.
  • Pureed Beet Salad is ready.
  • Serve with pita wedges.

1 (6 ounce) beets, good sized
2 tablespoons red wine vinegar
1 slice stale bread
4 tablespoons walnuts
1 garlic clove, peeled and chopped
6 tablespoons olive oil
salt

PANTZAROSALATA

Make and share this Pantzarosalata recipe from Food.com.

Provided by Coasty

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7



Pantzarosalata image

Steps:

  • Cut and separate the beetroots from the stalks and green leaves.
  • Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
  • Cool and peel the skin off. Cut into very small dice and place in a bowl.
  • In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
  • Pour dressing over the beetroot. Place in fridge until cold.

700 g beetroots
500 g plain yogurt
100 g walnuts
2 -3 garlic cloves
100 g olive oil
1 tablespoon vinegar
salt and pepper

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