In southern Greece, among olive trees and fig groves, the Parnon mountain range proudly stands, covered with pine forests. Greece is a fertile land, even if you don’t cultivate it, you can always find something to eat. For example, the most favourite Greek seasoning is rigani or, as we call it, oregano. The wild rigani from the mountains is most valuable. Like the one I bought from a lovely old man for our Greek cooking class at school. How the mountain rigani differs from the rest is very easy to understand when you just open the bag indoor,s and you are swept away by a wave of freshly spicy aroma. And although beetroot plays the main role in the taste of pantzaria, rigani will perfectly complement this salad.
In southern Greece, among olive trees and fig groves, the Parnon mountain range proudly stands, covered with pine forests. Greece is a fertile land, even if you don’t cultivate it, you can always find something to eat. For example, the most favourite Greek seasoning is rigani or, as we call it, oregano. The wild rigani from the mountains is most valuable. Like the one I bought from a lovely old man for our Greek cooking class at school. How the mountain rigani differs from the rest is very easy to understand when you just open the bag indoor,s and you are swept away by a wave of freshly spicy aroma. And although beetroot plays the main role in the taste of pantzaria, rigani will perfectly complement this salad.- Prep time: 30 minutes + 30 minutes’ chilling
- Cook time: 5 minutes
- Serves: 2
- Difficulty: easy
- Course: salad
- Cookware: knife, grater
- Cuisine: Greek
Ingredients
- 400 g beetroot
- 3 tbsp olive oil
- 1 tsp white balsamic vinegar
- 2 cloves of garlic, peeled, finely grated
- dry oregano
- salt
Cooking method
Step 1
Boil the beetroots. Allow to cool, and peel. Cut the beets into small pieces, add garlic, olive oil, vinegar, oregano, and salt. Stir and refrigerate for 30-40 minutes. Serve cold.
My tips and tricks:
If you are a fan of dairy products, you may add Greek yogurt to the pantzaria dressing from oil, garlic, vinegar, and oregano. And you know, there can never be too much Greek, so add chopped walnut; it will be as delicious as if you try it the way Greek grandmother cooks in the village 🙂
- 400 g beetroot
- 3 tbsp olive oil
- 1 tsp white balsamic vinegar
- 2 cloves of garlic, peeled, finely grated
- dry oregano
- salt
- Boil the beetroots. Allow to cool, and peel. Cut the beets into small pieces, add garlic, olive oil, vinegar, oregano, and salt. Stir and refrigerate for 30-40 minutes. Serve cold.