Lunch · 50 min · greek

Patzarosalata

Greek flavors, weeknight effort. Beets meets garlic in a 50-minute lunch worth keeping in rotation. The macros do the talking: 6g protein, 26g carbs, and 30g fat in every 381-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beets
• 3 cloves Garlic
• 1/4 cup Red wine vinegar
• 1/3 cup Olive oil
• 1/2 cup Walnuts

Steps

1. Roast the beets wrapped in foil at 400°F for 45 minutes until a knife slides through; roasting concentrates their sweetness.
2. Cool, peel — the skins slip off under running water — and dice.
3. Whisk the garlic, vinegar, and olive oil into a sharp dressing.
4. Toss the warm beets with the dressing so they drink it up.
5. Chill 30 minutes, then shower with toasted walnuts.
6. Serve cold as a meze or alongside skordalia for the classic pairing.
7. The earthiness of beets against vinegar and walnuts is one of Greece’s great simple salads.

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