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Pantzarosalata - παντζαροσαλάτα
(Greek Cream of beetroot)

Pantzarosalata - παντζαροσαλάτα

RECIPE IN PREPARATION

Among the many creams that flavor the table in Greece, there is this yogurt and beetroot sauce that, personally, I find very intriguing.

Soon I will insert the photographic sequence and the complete recipe.

For the moment I will only list the ingredients.
Clearly it is only personal taste that can establish the right proportions:
I like it this way!

Ingredients:

cooked red beets g 300
greek yogurt g 200
walnuts (v. Note) g 40
garlic cloves 2
extra virgin olive oil cc 40
vinegar CT 1''
salt and pepper QB

Preparation:

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In a nutshell… all the ingredients are passed to the mixer, leaving the beets aside.

Then add the beets into small pieces and mix until you get a cream.

Only then add the yogurt, stirring gently with a spoon.

Adjust oil, salt and pepper if necessary.

Keep cool for at least half an hour and then serve!

ADVICES AND NOTES:

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  • walnuts: the cook of the tavern where I go often has made me try a version in which the nuts are replaced by almonds: excellent!
    None of the recipes that I then consulted the reports;
    I also report it because, although it is perhaps an exception, I almost prefer it to the original!

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