- 1 Good-sized beet, about 6 oz
- 2 tbsp Red wine vinegar
- 1 Slice of stale bread
- 4 tbsp Walnuts
- 1 Garlic clove, peeled and chopped
- 6 tbsp Olive oil
- Salt to taste
How to make Pantzarosalata:
- Cover the beets well with water and boil till tender for about 40 minutes.
- Drain and chop coarsely.
- In a food processor, combine all the ingredients and blend till soft.
- Pureed Beet Salad is ready.