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Greek Beet Salad (Patzarosalata)

Greek Beet Salad is a healthy and flavor packed side dish. Tender beets in a garlicky Greek salad dressing topped with feta cheese and pickled red onions.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 272 kcal
Course: Side Dish , Appetizer
Cuisine: Greek

Ingredients

  • 3 large beets (or about 5 cups sliced into wedges, or cubed)
  • 4 cloves garlic (very finely minced)
  • 2 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon oregano (dried, Greek oregano recommended but not required)
  • ½ cup olive oil (or neutral oil of choice (ex. avocado oil))
  • ¾ cup red wine vinegar
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • ½ cup feta cheese (crumbled, or more for personal preference)
Quick Pickled Red Onions
  • 1 small red onion (sliced into bite sized pieces)
  • ½ cup warm water (or enough water to cover the onions)
  • ¼ cup red wine vinegar
Garnish(optional)
  • fresh parsley (chopped)
  • fresh mint (chopped)
  • dried oregano (or Greek oregano)

Instructions

    Cup of Yum
  1. If using store bought beets skip this step. To cook your own beets, cut the leaves and about an inch of the stem off the beets. Wash thoroughly. Place in a pot and cover with cold water. Bring to a boil on medium high heat. Boil for 40 - 50 minutes or until tender to the touch. Drain the beets and allow to cool. Use a paper towel to peel the skins off the beets.
  2. For the quick pickled red onions, combine the red onions, warm water and red wine vinegar in a small bowl or jar. Set aside while you prepare the salad. Before serving the salad drain the red onions from the liquid and serve over top of the salad.
  3. Slice the beets into wedges or cubes, or your personal preference. Place sliced beets in a large bowl.
  4. In a small bowl whisk together the olive oil, red wine vinegar, garlic, parsley, oregano, salt, and pepper. Pour the dressing over the beets and very GENTLY toss to combine completely. Take your time and don’t rush this step. If you stir to hard the beets will crumble. Or you can add the beets and salad dressing into a large Ziploc bag and toss to combine.
  5. Serve immediately or keep covered in the refrigerator for up to one week. The salad is even better the next day because the herbs and spices have had time to come together.
  6. Just before serving, top with crumbled feta cheese and pickled red onions.
  7. Serve the salad beets warm, at room temperature, or refrigerate until cold for a refreshing taste. Enjoy!

Notes

  • Storage
  • Store the beet salad in an air tight container in the fridge for up to 1 week. The longer the salad sits the more flavorful the beets become. Note: if storing the feta cheese with the salad it will turn red/pink over time from the beet juice.
  • Make Ahead
  • Follow the recipe as usual and prepare the beet salad and pickled red onions. Store the pickled onions, feta cheese and beet salad in separate containers (this is to prevent the feta and onions from becoming too red/pink from the beet juices). Just before serving transfer the beet salad to a serving platter, top with the pickled onions and feta.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Cholesterol 11mg (4%) Sodium 643mg (27%) Potassium 520mg (15%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 226IU (5%) Vitamin C 11mg (12%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 17g 6%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Cholesterol 11mg 4%
Sodium 643mg 27%
Potassium 520mg 11%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 226IU 5%
Vitamin C 11mg 12%
Calcium 111mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.