Name: Greek Beet Salad (Patzarosalata)
Ingredients: 3 large beets (or about 5 cups sliced into wedges, or cubed); 4 cloves garlic (very finely minced); 2 tbsp fresh parsley (finely chopped); 1 tbsp oregano (dried, Greek oregano recommended but not required); 1/2 cup olive oil (or neutral oil of choice (ex. avocado oil)); 3/4 cup red wine vinegar; 1 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 1/2 cup feta cheese (crumbled, or more for personal preference); 1 small red onion (sliced into bite sized pieces); 1/2 cup warm water (or enough water to cover the onions); 1/4 cup red wine vinegar; Fresh parsley (chopped); Fresh mint (chopped); Dried Oregano (or Greek oregano)

Greek Beet Salad (Patzarosalata)

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Author: Dorothy Miler

Ingredients

Scale

3 large beets (or about 5 cups sliced into wedges, or cubed)
4 cloves garlic (very finely minced)
2 tbsp fresh parsley (finely chopped)
1 tbsp oregano (dried, Greek oregano recommended but not required)
1/2 cup olive oil (or neutral oil of choice (ex. avocado oil))
3/4 cup red wine vinegar
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/2 cup feta cheese (crumbled, or more for personal preference)
1 small red onion (sliced into bite sized pieces)
1/2 cup warm water (or enough water to cover the onions)
1/4 cup red wine vinegar
Fresh parsley (chopped)
Fresh mint (chopped)
Dried Oregano (or Greek oregano)

Instructions

If using store bought beets skip this step. To cook your own beets, cut the leaves and about an inch of the stem off the beets. Wash thoroughly. Place in a pot and cover with cold water. Bring to a boil on medium high heat. Boil for 40 – 50 minutes or until tender to the touch. Drain the beets and allow to cool. Use a paper towel to peel the skins off the beets.
For the quick pickled red onions, combine the red onions, warm water and red wine vinegar in a small bowl or jar. Set aside while you prepare the salad. Before serving the salad drain the red onions from the liquid and serve over top of the salad.
Slice the beets into wedges or cubes, or your personal preference. Place sliced beets in a large bowl.
In a small bowl whisk together the olive oil, red wine vinegar, garlic, parsley, oregano, salt, and pepper. Pour the dressing over the beets and very GENTLY toss to combine completely. Take your time and don’t rush this step. If you stir to hard the beets will crumble. Or you can add the beets and salad dressing into a large Ziploc bag and toss to combine.
Serve immediately or keep covered in the refrigerator for up to one week. The salad is even better the next day because the herbs and spices have had time to come together.
Just before serving, top with crumbled feta cheese and pickled red onions.
Serve the salad beets warm, at room temperature, or refrigerate until cold for a refreshing taste. Enjoy!

Find it online: https://thecookingjournal.com/greek-beet-salad-patzarosalata/