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Greek Beet Salad (Patzarosalata)

Delicious Greek Beet Salad (Patzarosalata) for a Fresh Twist

This Greek Beet Salad (Patzarosalata) combines sweet beets, creamy feta, and tangy pickled onions for a vibrant, flavorful side dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinating Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets You can use store-bought cooked beets for convenience.
  • 1 medium Red Onion Soak longer for a milder onion taste.
  • 1/4 cup Fresh Parsley Substitution: Basil or cilantro can be used in place of parsley.
  • 1 cup Feta Cheese Substitution: For a vegan version, use vegan feta or omit cheese altogether.
For the Dressing
  • 1/4 cup Olive Oil Can use avocado oil as a neutral alternative.
  • 2 cloves Garlic Use garlic powder for a milder option.
  • 1 teaspoon Oregano Any dried herbs can replace oregano.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar can be used if needed.
  • to taste Salt Adjust to personal taste.
  • to taste Pepper Adjust to personal taste.
For Quick Pickled Onions
  • 1 cup Warm Water Must be hot for effective pickling.
  • 1 medium Red Onions Thinly sliced for even pickling.

Equipment

  • Pot
  • mixing bowl
  • Small bowl
  • Whisk
  • knife
  • Cutting board

Method
 

Preparation Steps
  1. Trim the tops of fresh beets and wash them thoroughly under cool water. Place beets in a pot, cover with water, bring to a boil, then simmer for 40–50 minutes until tender.
  2. Slice the red onions into thin rings. Combine sliced onions with warm water and red wine vinegar in a medium bowl. Let soak for 10–15 minutes.
  3. Once cooled, peel the beets and slice them into your preferred shapes. Place them in a large mixing bowl.
  4. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped parsley, and oregano. Season with salt and pepper.
  5. Pour the dressing over the sliced beets and gently toss to coat.
  6. Let the salad marinate for at least 15 minutes, or refrigerate for a few hours for best flavor.
  7. Drain the pickled onions and add them on top of the marinated salad. Crumble feta cheese over the salad and serve.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Fresh beets should be firm and bright in color. Store leftover salad in an airtight container for up to 3 days in the fridge.

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