Patsária saláta - Greek style beet salad


  • 1 kilogram beets with stalks and leaves
  • 4 tablespoons red wine vinegar
  • salt
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 3 tablespoons olive oil
  • ground black pepper

Preparation method (receipt)

Cut off the stalks and leaves from beets. Wash the tubers thoroughly. Add water to tubers and cook on low heat for 1-1.5 hours. Decant, peel and cut into thin slices. Wash the stems and leaves well, cut into 3 centimeters long pieces, boil until tender for about 15 minutes. 2 minutes before the end of cooking, pour the vinegar and add salt, remove from heat, put in the marinade and sliced ​​beets. Put for 1 hour in the refrigerator. Chop the garlic and parsley. Beets with stems and leaves lay in a bowl, season with olive oil, vinegar, pepper, add the garlic and parsley. Stir and serve.

beet red wine vinegar salt garlic parsley olive oil pepper