Pantzarosalata / Pureed Beet Salad
"An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!"
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
1 cup or so
- Serves:
- 4
ingredients
- 1 (6 ounce) beets, good sized
- 2 tablespoons red wine vinegar
- 1 slice stale bread
- 4 tablespoons walnuts
- 1 garlic clove, peeled and chopped
- 6 tablespoons olive oil
- salt
directions
- 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.
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Reviews
-
I found this same recipe in Madhur Jaffrey's 'World Vegetarian' cookbook. She notes that the dish comes from the Ormylia Monestary in Macedonia and is of Greek origin. A nice addition to any sandwhich or wrap or a tasy dip with chips. This would make a great party platter served alongside hummus and baba ghanouj. -
This is heavenly as a spread on toast. Given that beets are endemic to Europe, this is definitely not an Indian dish (if the name Pantzarosalata doesn't already give it away). Madhur Jaffrey (incidentally an Indian woman) introduced this recipe in a book and gives it due credits to Macedonia.
RECIPE SUBMITTED BY
I love to cook, and I love to eat... and I LOVE to pour over recipes!
