Pantzarosalata My Mums Beetroot And Potato Salad And Tsipoura Recipes

PANTZAROSALATA, MY MUM'S BEETROOT AND POTATO SALAD AND TSIPOURA

Steps:

• Place the beetroots in the pressure cooker with water to cover them.
• Wash the potatoes with the skin on, put the basket on top and cook them for about 20 minutes.
• Boil eggs separately for five minutes from boiling point and then put them in cold water.
• Peel the potatoes while still hot and cut them into smaller pieces. Drizzle some olive oil on top.
• Cut all the remaining ingredients into smaller pieces.
• Place vinaigrette ingredients in a shaker and shake to combine. Add to salad and mix well.
• Refrigerate for half an hour before serving.

PANTZAROSALATA

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.

PANTZAROSALATA / PUREED BEET SALAD

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.