(A Greek-style pantzaria salata)

In Greece, salads come in many forms, from vibrant raw vegetable salads to the deeply traditional category of boiled or steamed greens, known as horta. Alongside classics like the Horiatiki (Greek salad), Greeks also love simple warm salads made from seasonal leafy greens, beet greens, wild greens, and root vegetables. These are usually dressed with good olive oil, lemon, or vinegar, and sometimes finished with yogurt, garlic, or nuts. This beetroot and greens salad fits perfectly into that tradition, showcasing how fresh produce can become a hearty, rustic dish with just a few ingredients.

Ingredients (serves 4)

For the beets & greens:

  • 4–5 medium beetroots with their greens
  • 2–3 tbsp extra virgin olive oil
  • 1–2 tbsp red wine vinegar or lemon juice
  • Salt & freshly ground black pepper
  • 2 tbsp chopped parsley (optional)

For the topping:

  • 1 cup thick Greek yogurt
  • 1 garlic clove, grated (optional, for extra flavor)
  • 2–3 tbsp walnuts, roughly chopped
  • Extra drizzle of olive oil
  • Honey (optional, just a touch)

Method:

1. Prepare the beets

  1. Cut the greens off the beets, leaving a little stem attached.
  2. Wash the beetroots well and boil them whole in salted water for about 40–50 min, or until fork-tender.
  3. Let them cool, then peel and slice them into wedges or thick rounds.

2. Cook the beet greens

  1. Wash the greens and stems thoroughly.
  2. Chop the stems into 3–4 cm pieces; roughly chop the leaves.
  3. Blanch them in boiling water for 4–5 minutes, then drain well.
  4. Toss with a little olive oil, salt, and vinegar or lemon.

3. Combine the salad

  1. Place the cooked beet greens on a plate.
  2. Add the sliced beets on top and drizzle with olive oil, vinegar/lemon, salt, and pepper.
  3. Sprinkle parsley if you like.

4. Add the yogurt topping

  1. Mix the yogurt with grated garlic (optional).
  2. Spoon generously over the beets.
  3. Top with chopped walnuts.
  4. Finish with a drizzle of olive oil — and a tiny touch of honey if you want a sweet note (some people love this combination).

Tips

  • You can roast the beets instead of boiling for deeper flavor.
  • Adding a little dill or mint also works beautifully.
  • Make it more “mezze-style” by adding a teaspoon of mustard to the dressing.