Salad with chickpeas and beets

Rich, hearty salad, with lettuce, beets and peas. For a full meal, you can enrich it with feta cheese.

 
5.0 stars from 3 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 2 minutes | Total: 12 minutes and 20 minutes waiting
 

Recipe for: 4 servings

Nutrients for 1 serving
Calories: 232 calories | Fat: 15 gr.

Recipe Ingredients:

• Lettuce: 1 small 
• Boiled beets: 250 gr.  
• Boiled chickpeas: 250 gr.  
• Sliced onion: 1 small  
• Garlic: 2 cloves  
• Olive oil: 4 tablespoons  
• Balsamic vinegar: 1 tablespoon  
• Mustard: 1 teaspoon  
• Salt and pepper: as you like

Instructions:

1. Peel the garlic and hit them in order to break the cloves. Put them in the oil and leave 15 to 20 minutes to flavor. 
2. Wash and dry the lettuce. Cut in strips.  Put it in a bowl. Add the chopped beetroot slices, onion and chickpeas. 
3. Remove the cloves from the oil and add mustard, balsamic vinegar, salt and pepper. Beat well and pour over the salad. Stir and serve. 

Source: Radicio

Pantzarosalata with orange

Easy, delicious and very rich salad with beets, feta cheese and orange. It is lightweight and is itself a complete meal.

Preparation: 12 minutes | Cooking: 2 minutes | Total: 14 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 316 calories | Fat: 13 gr.

Recipe Ingredients:

• Baked or boiled beets: 4 medium 
• Spinach: 100 gr. (Tender leaves)  
• Oranges: 2 medium  
• Grated feta cheese: 120 gr.  
• Juice Orange: 4 tablespoons  
• Salt and pepper: as you like  
• Olive oil: 2 tablespoons  
• Sliced onion: 1 small (optional)  
• Mustard: 1 teaspoon

Instructions:

1. Wash spinach, dry and place in salad bowl. Peel beets, cut the slices and add. Clean and cut in slices the oranges.  Add the onions and pour the feta cheese. 
2. In a jar, stir well salt and pepper, the juice, mustard and olive oil. Pour it over the salad and serve. 

 Source: Radicio

Salata Pandzaria

Summary
Beetroot Salad
Servings: 4

Ingredients

• 2.20 lbs of beetroot
• 4 teaspoons of olive oil
• 2-3 pinches of salt
• 4-5 teaspoons of red wine's vinegar

Directions

• Remove the leaves from the roots and wash both thoroughly.
• Add salt and a little vinegar to a pot of water and boil the roots for approximately 35 minutes.
• Add the leaves to the boiling water for another approximate 15 minutes.
• Drain and cut into medium size pieces.
• Toss with the oil and vinegar.

Source: EatGreekTonight

Pantzaria salata

Summary
A different way to eat your beets.
Servings: 6

Ingredients

• 4-5 beetroots, with stalks and leaves
• 1-2 cloves of garlic, finely chopped (optional)
• a little olive oil
• 1 pinch of salt
• a little red wine's vinegar

Directions

• Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
• Cut the most bottom part of the beet but leave the stalks and upper leaves intact. 
• Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. 
• When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. 
• Cut the stems in half or thirds, depending on length. 
• Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
• This salad is an excellent accompaniment to fried or broiled fish.  

Source: EatGreekTonight

Beetroot and Yoghurt Salad

Ingredients

•     Pepper
•     0.5Kg [1 lb] beetroot
•     Salt
•     20g [0.7oz] fresh chives
•     40g [1.5oz] dry walnuts
•     vinegar
•     olive oil
•     3 cloves garlic
•     250g [0.55 lb] Strained yoghurt

Directions

1. Clean the beetroots from the leaves and then boil them in salted water for about an hour.

2. Making certain the beetroots are tender, remove from the oven and drain them the water.

3. Place the beetroots on a plate and allow them to cool down. (can expedite by pouring cold water on them).

4. Once the beetroots are cool enough to handle, remove their skins and then slice them.

5. Place the sliced beetroots in a flat salad dish.

6. Crush the garlic.

7. Place the yoghurt in a bowl and add the crushed garlic, 2 table spoons olive oil, a touch of vinegar (to your taste), salt and pepper and beat well together.

8. Pour the yoghurt mix evenly over the beetroots.

9. Crush the walnuts into small pieces, finely chop the chives and then sprinkle them over the yoghurt.

Served cold.

Source: Greekrecipes.gr

Beetroot salad - (Patzarosalata)

NOTES
Goes well with garlic sauce.
Greek : Παντζαροσαλάτα
Serves / Yields : 4 persons
Season:Autumn,Winter,Spring

INGREDIENTS

• 750 grams - 1kg beetroots
• olive oil
• Salt
• Vinegar

 METHOD

Cut the green part of the beets and wash them. Boil beetroots and green parts for 1/2 hour and then remove outer skins from the beetroots. Slice the beetroots in thin pieces. Add oil, salt and vinegar and serve beetroots and green parts in a bowl.

Source: Greek-recipe.com