Pantzarosalata / Beetroot Yogurt Salad

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One of my recent endeavours is to try and eat more salads. As a rule, I hate salads and I am always trying to avoid them. But as a food blogger, if I can’t make tasty salads then what is the point? So I wanted one salad recipe from Greece. As always, I was looking for something easy and that can be made with ingredients easily available at home. I came across this easy and gorgeous beetroot salad and I am sure this is going to be a regular feature at home now on.

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Serves 2-3

Recipe adapted from here

WHAT WE NEED

Beetroot, medium                      3

Greek yogurt                               300 gms

Walnuts                                        10-12

Garlic cloves                                 3

Olive oil                                         2 tbsp

Vinegar                                          1 tsp

Salt & pepper
WHAT TO DO

  • Boil the betteroots for 30-40 minutes till they are cooked
  • Peel the beetroots and cut them into small pieces and set aside
  • In a blender / mixer take the garlic cloves, walnuts, olive oil, vinegar, salt and pepper
  • Add the yoghurt to the mixture and stir well to combine
  • Pour the dressing over the beetroot and mix well
  • Chill the salad in the refrigerator for a couple of hours
  • Enjoy!

NOTES

  1. Ensure that you use only Greek yogurt else the salad will turn watery.

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This is my post for the Blogging Marathon under the theme, Greek dishes.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Beetroot Soup

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We can’t have a soup theme and not make beetroot soup. I was contemplating the popular Borscht Soup but due to many reasons (mostly laziness) I decided against it, at least for now. I love to eat beetroot but making it not my favorite task. It gets its colour all over my kitchen which sports a bloodied look after any beetroot dish attempt. I spend more time cleaning than actually cooking. But a beet is a beet is a beet and it simply has to be made. The rich, smooth soup is irresistible to say the least.

Luckily, I chanced upon this recipe which neither requires grating nor dicing the beet. It needs to be pressure cooked as a whole and then peeled and blended. Easy, right? Technically, this is beetroot puree plus white sauce but practically it is a creamy, flavourful broth that should not be missed. So here goes –

Serves 2

Recipe adapted from here

WHAT WE NEED

Beetroot, medium               2

Butter                                      1 tbsp

All purpose flour                  1 tbsp

Milk                                          1/2 cup

Water

Cream                                       1 tbsp

Salt & Pepper

WHAT TO DO

  • Pressure cook the beetroot for 5 whistles
  • Once the steam has completely escaped, open the cooker, peel the beetroot and cut them into small cubes.
  • Blend the beetroots with a little water to a smooth consistency
  • In a pan, add butter with the heat on simmer and once the butter melts add the flour
  • Whisk the two continously to form sand like consistency
  • Add the milk and beetroot puree and whisk well to avoid any lumps
  • Simmer for 2-3 minutes
  • Add the salt and pepper and simmer for another 2-3 minutes
  • Turn off the heat
  • Garnish with cream and serve hot
  • Enjoy!

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This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Sprouts with Beetroot

   

I picked this lovely book – The Accidental Vegetarian by Simon Rimmer. The title intrigued me to an extent and I could relate to it because I consider myself a default vegetarian. 

One issue I have is that I don’t get all ingredients here and so I keep trying to make a best case substitutions but this recipe did not need any substitutions and it turned out quite wonderful. I never thought of combining beetroot with sprouts before but it does seem to be a good idea.
  

So here goes –

Serves 2-3

WHAT WE NEED

2 medium sized beetroots

250g cooked sprouts 

1 tbsp olive oil

pinch of chilli flakes 

1 garlic clove

crushed salt and freshly ground black pepper 
WHAT TO DO

  • Wash and peel the beetroots. Dice them into bite sized pieces and steam till they are cooked but not soft.
  • Cook the sprouts in a pressure cooker till they are cooked but not mushy.
  • Heat the oil in a frying pan until hot. Simply chuck in the sprouts, let them fry for a minute to begin browning, then give them a shake. 
  • Now add the beetroot, chilli and garlic into the pan. Cook for a couple of minutes, then season really well with salt and pepper.
  • Enjoy!

  

NOTES

  1. As per the original recipe, the beetroots had to be wrapped in foil and roasted in the oven at 200C for 40 minutes till soft. I didn’t have the time and so I simply steamed it and it still turned out very well.

 

This is my entry for the Cooking from the Cookbook Challenge hosted by Srivalli.