Cheers to our Easter lineup of salads starting today! With Easter around the corner, and both American and Orthodox Easter falling on the same day this year, April 20th, I’m here to get you prepared with a series of delicious Easter salads. I hope you enjoy them!

Let’s kick things off with Patzarosalata (Greek beet salad) – a recipe I absolutely LOVE. It is vegetarian, gluten-free, and it is lent-friendly. Whenever you’re in Greece at a taverna, you’re almost guaranteed to see this dish on the menu. Locals especially enjoy it alongside seafood dishes or maybe even with fries.

Notes: We love our beets with a garlic kick, and I personally enjoy adding lemon juice to the mix. For a special twist, add the juice of half an orange for some sweetness, which brings a touch of Maniatika flavor to the dish.

Enjoy!

Patzarosalata (Greek Beet Salad) Recipe

Servings: 4-5

Ingredients:

• 4 large beets ( quartered )
• 3 cloves of garlic (use less if you don’t want it too tangy)
• 1/4 cup of finely chopped fresh parsley
• 2 teaspoons of oregano (I used dried oregano from Greece)
• 1/2 cup of extra virgin olive oil
• Juice of 1 lemon or 3 tablespoons of vinegar
• Juice of 1/2 an orange
• Salt & pepper to taste
• Optional: Serve with feta cheese

Method:

1. Prepare the beets by cleaning them. I cut off the stems and leaves, along with the greens. To reduce cooking time, I cut the beets in half. Be prepared to wear gloves, as they will stain your hands. Place the beets in a large pot and cover them with water. Add a teaspoon of salt and 2 tablespoons of lemon juice. Boil the beets over medium-high heat for about 45 minutes, or until they are fork-tender. Once the beets are done, drain them along with the greens. I like to let the beets sit under cold water before peeling off the skins.
2. I used a mandolin to slice the beets into 1/4-inch rounds. You can skip the mandolin if you prefer, but just make sure to cut the beets into 1/4-inch rounds. Place the beets and beet greens in a bowl.
3. Add the grated garlic and herbs to the bowl. Pour the olive oil, lemon juice, and orange juice over the beets. Season with salt and pepper. Carefully toss the salad together, then refrigerate for about 30 minutes, or until everything comes together. You can make this a few days before Easter, and it will be amazing! Many people like serving this salad with feta cheese over the top. Try it out and let me know your thoughts.

I hope you enjoy this recipe! See you tomorrow for another Easter salad recipe.