Greek
Pantzarosalata
Ruby beet wedges absorb a garlicky red-wine-vinegar dressing while still warm, then rest until glossy and deeply seasoned beneath a scattering of fresh parsley.
4 servings · 15 minutes prep · 45 minutes cook
Ingredients
Beets
- 1 1/2 pounds medium beets, scrubbed, stems trimmed to 1 inch, roots left intact
- 2 quarts water, or enough to cover
Garlic-Vinegar Dressing
- 1 large garlic clove, finely grated
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
Directions
Cook the Beets Whole
- Place the beets in a saucepan and add the water. Bring to a boil, then lower to a steady simmer, cover partially, and cook for 35 to 50 minutes, until a thin knife meets only slight resistance at the center. Drain and cool just until safe to handle.
Peel and Season While Warm
- Slip off the beet skins with gloved hands or a paper towel, trim the ends, and cut each root into 3/4-inch wedges. Put the warm wedges in a nonreactive bowl.
- Whisk the garlic, red wine vinegar, kosher salt, and black pepper until the salt dissolves. Pour over the warm beets and fold gently from the bottom.
Rest and Finish
- Rest for 15 minutes, then fold in the extra-virgin olive oil. Rest for another 15 minutes, stirring once so the dressing at the bottom coats every wedge.
- Fold in the parsley immediately before serving. Taste a center piece for salt and vinegar, then serve cool or at room temperature with the accumulated purple dressing spooned over the top.
