Pantzarosalata Recipe
roasted beets, dill, olive oil, roasted lemon, pistachio
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until a fork easily pierces through. Once done, let them cool, then peel and dice.
- 2
Roast the Lemon
Slice the lemon in half and place it cut side down on a baking sheet. Roast in the same oven for about 15-20 minutes or until caramelized and softened.
- 3
Prepare the Salad
In a large bowl, combine the diced roasted beets, chopped dill, olive oil, and the juice from the roasted lemon. Toss to combine.
- 4
Add Pistachios
Gently fold in the chopped pistachios, and season with salt and black pepper to taste.
- 5
Serve
Serve warm or at room temperature, garnished with additional dill and pistachios if desired.
