Pantzarosalata / Pureed Beet Salad |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 18 |
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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! 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:
1. Cover the beets well with water and boil till tender for about 40 minutes.
2. Drain and chop coarsely.
3. In a food processor, combine all the ingredients and blend till soft.
4. Pureed Beet Salad is ready.
5. Serve with pita wedges.
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