Tuesday, September 20, 2011

Pantzarosalata -Greek Style Beetroot Dip

As you know, I like trying out several cuisines. The moment I read about Pantzarosalata -actually came across,nit too much info,I wanted to try it out. Somehow, I could not do so immediately and even during AWED:Greek. Something or other happened and I kept on postponing until I saw a recipe perfect for me in  Madhur Jaffrey's World Vegetarian.

Pantzarosalata is an  easy salad/dip made using boiled beets,olive oil and red wine vinegar. There are several versions and variations available -some with boiled and sliced beets,some having beet greens,some with potatoes,some fully mashed like a dip  etc. It is usually  served in the appetizer or mezze course as a dip/sauce for bread /fritters etc. 

Ingredients:
Beet root: 1 big one boiled and then peeled
Walnuts: 3-4 tbsp
 One Day old bread :about 2-3 tbsp
       OR
 Boiled and peeled potato : 1 small about 3-4 tbsp (I used a potato)
Garlic: 1 small clove
Olive Oil: 4-6 tbsp
Red Wine Vinegar: 1-2 tbsp
Salt: to taste

Preparation:
Chop the boiled and peeled beet coarsely.In a blender add all the ingredients and blend to a thick smooth puree. Serve as dip with spiced fritters or tortilla/pita chips.


 You can adjust the quantity of oil and vinegar to get your choice of smoothness and the acidity/sourness needed. What I got was a sweet -sour dip which pairs very well for spiced chips/fritters or even meat. The sweetness of beets balances the sourness of the vinegar while giving you the comfort of potato which are used instead of bread in the dip.Or at least thats the way it should be. But I must confess that my family members did not take too  much to this though I loved it. So if your sourness taste buds have to be tickled do try this at least once. I am planning to make this again at least for me.


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