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Festive Beetroot Salad

Course: Salad
Cuisine: Modern Greek
Servings: 4


  • 500 gr boiled beetroot
  • 200 gr anthotiro you can substitute with ricotta
  • Salt and freshly ground pepper

For the sauce

  • 80 gr of pistachios unsalted
  • 4-5 sprigs of fresh mint
  • 1 lemon for its rind
  • 100 ml extra virgin olive oil
  • 2 tbspns of balsamic vinegar
  • A pinch of sugar


  • If you are boiling fresh beetroot, remove leaves and place in a pot with salted water. Bring to the boil and cook for about 30 minutes or until soft when pinched with a fork.
  • Meanwhile prepare the pistachios, it’s best to have them slightly roasted. Put them on a frying pan and allow to roast for 3-4 minutes. Set aside when ready.
  • Once the beetroot is cooked, let it drain in a strainer and peel when at room temperature. Slice, add some salt and freshly ground pepper and rest on your platter.
  • For the sauce, add in a small bowl the olive oil, vinegar and sugar, beat to combine.
  • Add the mint leaves, the lemon rind, salt and pepper and the roasted pistachios. You are ready to add it to the beetroot.
  • Anthotiro, ricotta is a good substitute as well, will go on top last in small crumbly pieces.


recipe adapted by chef Pericles Koskinas