Pantzarosalata (Greek Beet and Yogurt Salad)

Pantzarosalata pairs earthy roasted beets with a tangy garlic-yogurt sauce called skordalia, a combination that’s a fixture on Greek taverna menus but rarely appears on American tables. The color alone makes it worth the plate space.

Ingredients

• 4 medium beets, roasted and peeled
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for serving
• 1 tablespoon red wine vinegar
• Salt, to taste
• 1/4 cup toasted walnuts, chopped
• 1 tablespoon chopped fresh dill or mint

Instructions

1. Roast the beets
   If not already cooked, wrap beets in foil and roast at 400°F for 45-60 minutes, until fork-tender. Let cool, then peel and slice into rounds or wedges.
2. Make the yogurt sauce
   Whisk together the yogurt, garlic, olive oil, vinegar, and a pinch of salt.
3. Assemble
   Spread the yogurt sauce over a serving plate. Arrange the sliced beets on top.
4. Finish
   Scatter with toasted walnuts and fresh dill or mint, and finish with a drizzle of olive oil before serving.