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Greek Beet Salad

Beet Salad Recipe – Greek Pantzaria Salata

A vibrant, colorful, packed with nutrients Greek beet salad with bold, sweet and earthy flavor. Roasted beets beautifully absorb the mustard dressing.
Course Appetizer
Cuisine Greek
Keyword Pantzaria
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 240kcal
Author wwwmygreeksalad


  • 1 kg / 2 lbs fresh beets
  • 1/4 cup olive oil
  • 3 tbsp cider vinegar
  • 1 tbsp mustard
  • 1 tsp dried thyme chopped
  • kosher salt
  • fresh pepper


  • Prepare the beets: Remove greens, leaving about an inch of stem. Don't cut the taproot. Wash gently, being careful not to break the skin, and mix in a bowl with olive oil, kosher salt and pepper.
  • Wrap 2-3 beets in a small baking paper package. Repeat until the beet mixture is all used. Optionally, add one clove of garlic in each package for extra taste. Place onto the baking sheet and roast for 45-50 minutes, until tender.
  • Unwrap the packages and let the mixture completely cool. Peel the beets, cut in chunks and place in a bowl.
  • In a separate bowl, mix cider vinegar, mustard, thyme, olive oil, kosher salt and pepper. Add the beet cooking liquid in the baking package and mix until fully incorporated.
  • Combine dressing and beets in the bowl and toss. Refrigerate for 20 minutes before serving for optimal texture and taste.