Cyprus Beet & Potato Salad

Servings 6, Total Time 1 hour

One of my all-time favorite salads is Pantzarosalata, a delightful beet and potato salad featuring tender boiled beetroots and potatoes, complemented by red cabbage, fresh sweet tomatoes, fragrant cilantro, red onions, and garlic. This dish is dressed with a simple yet flavorful olive oil vinaigrette, making it easy to prepare and incredibly tasty.

I vividly remember the first time I made this recipe back in the mid-90s. At the time, beets weren’t widely embraced in restaurants, so I was hesitant about whether our guests would enjoy them. To my delight, those adventurous enough to try it absolutely loved it, and it quickly became a special dish I’d prepare from then on. Nowadays, I truly appreciate how much people are leaning towards healthier choices and are more open to exploring new and exciting flavors. This salad brings a burst of color and nutrition to your table and offers a unique blend of textures and tastes for everyone to enjoy!

Ingredients:

• 1 ½ lbs yukon gold potatoes

• 1 ½  lbs red small beets  

• ¼ cup olive oil

• 1 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp red wine vinegar

• ½ tsp freshly ground black pepper

• 1 small red onion thinly sliced

• 2 cloves garlic, chopped

• 1 cup shredded red cabbage

• 1 cup chopped cilantro 

• ½ cup cilantro leaves  plus more for garnish

Steps:

1. Place the potatoes and beets into two separate pots filled with cold water, ensuring they are covered by 2 inches. Cook until both are very tender—about 20 to 30 minutes for the potatoes and an additional 15 minutes for the beets. Small beets typically cook faster and are more flavorful.

2. Once cooked, set aside and let them cool until they can be comfortably handled, which should take about 30 minutes. Peel the beets and potatoes and cut them into eighths. It's advisable to wear gloves while handling the beets, as they can bleed and stain.

3. Next, prepare the dressing by combining the remaining ¼ cups of olive oil, 1 teaspoon of salt, 2 tablespoons of red wine vinegar, and black pepper in a small bowl and whisking until smooth. 

4. In a large bowl, combine the beets, potatoes, sliced onion, chopped garlic, shredded cabbage, and the dressing, tossing everything together. Gently fold in the cilantro.

5. Serve the salad in a shallow bowl, garnishing with extra cilantro leaves. This dish is best served at room temperature. Enjoy!