Patzaria Greek Beetroot Salad

Name: Patzaria Greek Beetroot Salad
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 750g raw beetroot, small ones; 3 tbsp olive oil; 2 tbsp red wine vinegar; 2 garlic cloves, crushed; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano

Earthy roasted beetroot with garlic, red wine vinegar and olive oil, as served in Greek tavernas.

Time1 hr 15
LevelEasy
Costabout £0.56 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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750 graw beetrootsmall ones
3 tbspolive oil
2 tbspred wine vinegar
2garlic clovescrushed
2 tbspfresh parsleychopped
1 tspdried oregano

Method

1
Heat the oven to 200°C (180°C fan). Wrap the beetroot in foil and roast for 1 hour until a knife slides in easily.
60 min
2
Leave until cool enough to handle, then rub off the skins with kitchen paper. Cut into wedges.
3
Whisk the oil, vinegar, garlic and oregano with a pinch of salt and pepper.
4
Toss the warm beetroot with the dressing and parsley. Leave for 15 minutes so it soaks up the flavour, then serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.