Beetroot salad with pistachios and cream cheese

Παντζαροσαλάτα με φιστίκια Αιγίνης και ανθότυρο

Preparation: 20΄, Cooking: about 40΄

Materials (for 4 people)

500 gr. beetroot bulbs (if we find them with their leaves, we calculate the double amount - we keep the leaves to make boiled or raw salads with oil vinegar)  

250 gr. cream cheese

For the sauce

3 tablespoons soup of pistachio kernels, roasted for 3-4 minutes in a non-stick pan without fat

the leaves from 4 - 5 sprigs of parsley + 2 - 3 sprigs of mint, finely chopped  

zest of 1 whole lemon

30 ml vinegar, to our liking

1/2 teaspoon sweet sugar (will emphasize the sweetness of beets)

100 ml olive oil

salt, freshly ground pepper


In a saucepan with plenty of salted water, boil the beets for about 40 minutes or until softened. We control them by piercing them with a thin knife - it should pierce them easily. Drain them and, as soon as they cool slightly, peel them. Cut them into slices and put them on a plate. Season with salt and pepper.

Sauce: In a bowl, whisk lightly the oil, vinegar and sugar. Add the herbs, the zest and the peanuts, mix and pour the sauce over the salad. Stir gently, sprinkle the cream cheese on top and serve.


Write a comment

Please note, comments must be approved before they are published