Roasted Beetroot Salad – my Yiayia’s Greek Beetroot Salad Recipe

Roasted beet salad, or Greek roasted beetroot salad always reminds me of my Yiayia (that’s grandmother in Greek to the non-Greeks reading this!). It was a dish that was always on the table and one that is for most Greek families.

In some respects it sums up Greek food quite well, beautiful fresh ingredients, simply cooked, dressed well and eaten over conversation.

Roasted beetroot, earthy and smoky dressed in thinly sliced raw garlic, drizzle of vinegar and olive oil.. delish! Roasted beet salad is a typical small plate Greek recipe; part of a meze.

If you want lots more Greek recipes check my other ones out.

Anyway, here is my Roasted Beet Salad recipe inspired by my late yiayia.

Roasted Beetroot Salad with Garlic and Vinegar Dressing

Ingredients:

Bunch of fresh beetroot (about 3-5)

1/2 cup Extra Virgin Olive oil

2 tbl red wine vinegar (or malt or cider, whatever!)

1 clove garlic finely sliced

Seasoning

Method:

1. Bake beetroot – place the whole beetroot (leaves and tail removed) on a piece of foil, drizzle over some olive oil, season with salt and pepper and then wrap in foil. Bake for 90mins in a preheated oven (180c) or until you can pierce with a knife with little resistance.
2. Let the beetroots cool whilst still wrapped for an hour and then peel off the skin (it should come off quite easily).
3. Cut the beetroot up into slices or chunks and drizzle over the olive oil and vinegar and all the garlic.
4. Taste for balance of flavours and then season salt pepper.