Beetroot Salad, Beetroot Dip and Pita Chips

Aside


Yesterday when I came back from Nafplion, I read a message from Rachael, a friend I have made through Facebook, who lives in Paphos, Cyprus.  Rachael told me that she made Pantzaria xydata (the beetroot preserves from my cookbook) and I wish to thank her for her kind words.

I remembered that I have a few recipes I have made with the beetroot preserves and never posted, so this post will give a few ideas to Rachael and to all of you who have bought the cookbook, how to make good use of them.  I take this opportunity to thank you all for buying the cookbook and keep coming back for more ideas.

The salad is a tweak to “pantzarosalata”, a beetroot salad my mother would always make whenever we had fish and it is one of my favourites.   I served it as a side dish to Bakaliaros (battered cod) and a potato Skordalia.

Note:  If you do not have beetroot preserves, you can added boiled or roasted beetroots plus some vinegar.

I used agourelaio, which is the top Greek extra virgin olive oil, produced from the first picked olives which have not yet ripen but you can used any kind of Extra virgin olive oil.

Beetroot Yoghurt Salad, recipe by Ivy

 Ingredients:

1 chopped preserved beetroot

2 hard boiled eggs

1 boiled potato

½ cup fresh cilantro (fresh coriander)

150 ml Greek strained yoghurt

2 tbsp agourelaio or extra virgin olive oil

1 clove garlic

Salt and freshly ground black pepper

Directions:

Cut all the ingredients in a bowl.

In a food processor add the yoghurt, garlic, olive oil, salt and pepper and mix.

Add this mixture to the remaining ingredients and mix.

Refrigerate for half an hour before serving.

I made the pita chips and forgot to take a picture when they were baked but these are perfect to serve with any kind of dip.

Pita Chips

Cypriot Pita Bread

Extra Virgin Olive Oil

Garlic, finely chopped

Lemon Juice

Oregano

Salt and pepper

Directions

Cut the pita bread into triangles.  Brush wih the olive oil mixture and bake in a preheated oven until crispy.

Look at the wonderful colour of this dip and the taste is amazing!   This dip is based on a beetroot salad made here in Greece, usually made with boiled beetroots, cut into small cubes, garlic, yoghurt and olive oil, similar to the one I posted today on Kopiaste, with walnuts.  However, this was made into a dip, using preserved beets, which of course have vinegar, added feta, which makes it extra creamy and agourelaio, with its fruity almost bitter taste, which brought this dip to another level.

Beetroot Yoghurt Dip, recipe adapted by Ivy

 Ingredients:

1 cup chopped preserved beetroots

200 ml Greek strained yoghurt

100 grams Greek feta

2 tbsp extra virgin olive oil

1 clove garlic

Salt and freshly ground black pepper

Directions:

Put all the ingredients in a food processor and mix.

Refrigerate for half an hour before serving with pita chips.

The recipes mentioned in this post:  Bakaliaros (cod), skordalia, pantzaria xydata (preserved beets, as well as making pita bread from scratch, are all included in my cookbook.

I am linking these recipes to my event Creative Concoctions:   Cooking with Olive Oil.

If you want to win some Greek Extra virgin olive oil, all you have to do is post a recipe you have tweaked, until the 25th May, using olive oil.

Kopiaste and Kali Orexi,

Order your copy now!

Beetroot Salad and Beetroot Walnut Pesto / Πέστο με Παντζαρόφυλλα

Aside


What do you usually do with the beetroot leaves? Do you throw them away?

I know I used to when I was a young housewife but later I learned that I could boil them and eat them as a salad and they are delicious.

Recently, I bought lots of beetroots to pickle and they had lots of tender leaves. Apart from eating them as a salad, I experimented and made them into pesto.

Beetroot salad (using the leaves)

This recipe is a traditional Greek way to eat beetroots as well as their leaves. The leaves add a delicious flavour to the warm salad, along with the garlic, olive oil and vinegar. This salad accompanies fish beautifully.

Directions:

Wash the leaves thoroughly, choose those which are the most tender and boil them for 15 minutes.

Drain them in a colander but also press them with a fork to remove some excess water. Cut them with a knife in smaller pieces. Add some of the roasted or preserved beets, a clove of garlic finely chopped, olive oil, wine vinegar and salt and pepper (optional) to taste.

Σαλάτα με παντζαρόφυλλα

Σ’ αυτή τη σαλάτα χρησιμοποιούμε τα τρυφερά φύλλα από τα παντζάρια.  Τα φύλλα όταν είναι τρυφερά γίνονται μια πολύ νόστιμη ζεστή σαλάτα για να συνοδεύσει ψάρια.

Εκτέλεση:

Διαλέγουμε τα τρυφερά φύλλα και τα βράζουμε για δεκαπέντε λεπτά.

Τα στραγγίζουμε και τα πατάμε με ένα πιρούνι να φύγει το πολύ νερό.  Τα κόβουμε σε πιο μικρά κομμάτια με ένα μαχαίρι.

Προσθέτουμε παντζάρια βραστά ή ξυδάτα, 1 σκελίδα σκόρδο ψιλοκομμένο, ελαιόλαδο, ξύδι και αλατοπίπερο.

I used it in pasta and it was delicious but the best part is that I froze the remaining and used it whenever I liked.

In my recipes I always just say olive oil but wherever olive oil is mentioned, in Greece we always use extra virgin olive. I have mentioned this in the About page, of Kopiaste but also in my Cookbook, so I forget to mention in.

Beetroot Walnut Pesto, recipe by Ivy

Ingredients:

Tender leaves from 1 bunch beetroots (about 1 cup boiled and water squeezed out)
1 large garlic clove
½ cup walnuts
¼ cup extra virgin olive oil
Salt and freshly grated pepper
2 tablespoons wine vinegar
Graviera cheese to be mixed separately

Directions:

Boil leaves as above and squeeze out as much of water as you can.  Put everything  in a food processor and mix.  Add as much olive oil is necessary until you reach the right consistency.

If you are going to use the pesto in a few days you can also add the cheese and preserve the remaining in the refrigerator.

As I make a lot and freeze it, I prefer to add the cheese when I use it.

Πέστο με Παντζαρόφυλλα και Καρύδια, συνταγής της Ήβης

Υλικά:

Τρυφερά φύλλα από παντζάρια (περίπου 1 κούπα, βρασμένα και στυμμένα)
1 μεγάλη σκελίδα σκόρδο
½ κούπα καρύδια
¼ κούπας παρθένο ελαιόλαδο
Αλάτι και φρεσκοτριμμένο πιπέρι
2 κουταλιές ξύδι
Γραβιέρα τριμμένη

Εκτέλεση:

Διαλέγουμε τα πιο τρυφερά φύλλα και τα βράζουμε για 15 λεπτά.  Τα στραγγίζουμε και τα στύβουμε να φύγει το νερό.

Βάζουμε όλα τα υλικά εκτός από το τυρί στο μούλτι και προσθέτουμε λάδι.   Τα πολτοποιούμε και εάν χρειάζεται προσθέτουμε και άλλο λάδι μέχρι να λιώσουν καλά.

Εάν θα χρησιμοποιήσετε το πέστο άμεσα μπορείτε να βάλετε και το τυρί μέσα και να το ανακατέψετε.

Επειδή όσο περισσέψει το βάζω στην κατάψυξη, το τυρί το προσθέτω όταν θα το χρησιμοποιήσω.

I am linking this recipe to Creative Concoctions #4, Cooking with Olive Oil.

Other relevant recipes:

Tsipoura with Beetroot Salad

Bean Salad with Pesto, Rocket and Pickled Vegetables

Beetroot Salad with Cilantro and Oranges
Beetroot salad with pesto

Beetroot salad with Anchovies

Salmon salad

Kopiaste and Kali Orexi,

Order your copy now!