Patzaria Salata: Beet and Garlic Salad

by Diane, M.P.H, M.S.

Greek beet salad is a delicious combination of beets, garlic, olive oil and vinegar which is easy to prepare, inexpensive, heart-healthy, and often served cold. Most of the work can be done well ahead of serving time. Patzaria Salata is also called “Pantzaria Salata” (παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah) in some parts of Greece. Here it is shown without onions and parsley.

Servings: 6-8


  • 2  pounds cooked sliced fresh beets or 2/1-pound cans or containers cut red beets
  • 4-6 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup vinegar
  • Fresh ground pepper and salt (optional)


  1. Combine ingredients and allow to marinate several hours before serving.
  2. This salad should be spicy, so add enough pepper and salt.
  3. Serve Patzaria by itself, on a bed of baby spinach or other salad greens, with crumbled Feta cheese, or Greek yogurt and warm pita bread.


  • To retain nutrients and color, boil, bake or steam fresh beets for the shortest time without peeling first. The skin will easily rub off under cold running water after they are cooked.
  • To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution.
  • Costco now sells USDA organic, whole cooked beets in 1-pound plastic containers.

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