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 peeledWalnuts: 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.
4 Comments:
Amazing color and looks yummy :)
Dip sounds and looks yummy...lovely color.
Love the color this beet root dip. nice crackers is needed.
Omg, wat a beautiful colour, dip looks damn delicious..
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