Ingredients
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1
-
2
-
1
-
4
-
1
-
6
-
-
-
-
-
-
-
-
-
Directions
Pantzarosalata / Pureed Beet Salad, An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad My friend brought this as an appetizer, it was so pretty and tasted so good I hope you enjoy!, This is heavenly as a spread on toast Given that beets are endemic to Europe, this is definitely not an Indian dish (if the name Pantzarosalata doesn’t already give it away) Madhur Jaffrey (incidentally an Indian woman) introduced this recipe in a book and gives it due credits to Macedonia , I found this same recipe in Madhur Jaffrey’s ‘World Vegetarian’ cookbook She notes that the dish comes from the Ormylia Monestary in Macedonia and is of Greek origin A nice addition to any sandwhich or wrap or a tasy dip with chips This would make a great party platter served alongside hummus and baba ghanouj
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Steps
|
1
Done
|
Cover the Beets Well With Water and Boil Till Tender For About 40 Minutes. |
|
2
Done
|
Drain and Chop Coarsely. |
|
3
Done
|
in a Food Processor, Combine All the Ingredients and Blend Till Soft. |
|
4
Done
|
Pureed Beet Salad Is Ready. |
|
5
Done
|
Serve With Pita Wedges. |
