Traditional dishes of Cyprus 9 Pantzarosaláta (Beetroot salad) INGREDIENTS • 1 kg beetroot • 5–6 garlic cloves, finely chopped • Sea salt, to taste • Extra virgin olive oil, to taste • 20 ml wine vinegar, to taste • Fresh parsley, finely chopped, for garnish METHOD 1. Wash the beetroot thoroughly and boil in plenty of water until tender (about 45–60 minutes, depending on size). 2. Drain, peel, and cut into slices or cubes. 3. In a salad bowl, combine the beetroot with garlic, salt, olive oil and wine vinegar to taste. 4. Garnish with finely chopped parsley and serve. Tips • For extra flavour, roast the beetroot instead of boiling (about 40–50 minutes at 200°C) to enhance its natural sweetness. • This salad pairs beautifully with grilled dishes, legumes, or as part of a meze spread. VEGAN
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