Patzaria Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens about 1/2 inch from the crown (reserve greens for another use). Do not peel. Rinse beets under cold water and scrub to remove dirt.

Toss beets with 2 tbsp olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl until evenly coated. Wrap each beet individually in aluminum foil (or place in a covered baking dish).

Roast on a baking sheet for 45–60 minutes, depending on size, until a paring knife or skewer slides easily into the center. Check at 40 minutes for smaller beets.

Remove from oven and let cool slightly until you can handle them. Unwrap and rub skins with a paper towel to slip them off, or peel with a small knife. Slice or cube beets to your preferred size (1/2-inch cubes recommended). Set aside to cool to room temperature.

While beets roast, thinly slice the red onion into half-moons (use a mandoline or sharp knife). Place sliced onion in a heatproof bowl or jar.

In a small bowl, combine 3 tbsp red wine vinegar, 3 tbsp warm water, 1 tsp sugar and 1 tsp kosher salt. Stir until sugar and salt dissolve.

Pour the vinegar mixture over the sliced onions, pressing them down so they’re submerged. Let sit at room temperature for at least 20 minutes; for best flavor, refrigerate for 1 hour or up to overnight. Drain excess liquid before assembling (reserve a tablespoon of the pickling liquid to add to the vinaigrette if you like a tangier finish).

Make the vinaigrette: In a small bowl or jar, finely mince or grate 2 garlic cloves. Add 4 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp lemon juice and 1 tsp honey or maple syrup. Whisk or shake vigorously until emulsified. Taste and adjust salt (add a pinch) and pepper as needed. Optionally stir in 1 tbsp reserved pickling liquid for extra tang.

Combine: In a serving bowl, place the cooled roasted beet slices or cubes. Add the drained pickled red onions. Pour the garlic vinaigrette over the beets and onions and toss gently to coat evenly.

Finish: Sprinkle 2 tbsp chopped fresh parsley over the salad and crumble 1 oz feta cheese on top if using. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Serve: Let the salad rest 10–15 minutes to allow flavors to meld, then serve at room temperature or chilled. Leftovers keep in an airtight container in the refrigerator for 3–4 days.