Greek Beet Salad (Παντζαροσαλάτα) — Beets with Garlic, Vinegar, and Walnut

• 900 gWhole beets, unpeeled (About 5–6 medium beets)
• 2000 mlWater (For boiling)
• 6 gFine sea salt (For boiling water)
• 12 gGarlic cloves, finely grated (About 3 large cloves)
• 30 mlRed wine vinegar (2 tbsp)
• 45 mlExtra-virgin olive oil (3 tbsp)
• 0.5 tspBlack pepper, freshly ground (About 1 g)
• 50 gWalnut halves, lightly toasted and chopped (Toast 5 minutes at 170°C / 340°F)
• 10 gFlat-leaf parsley, finely chopped (Optional but traditional in many homes)

Instructions

1. 1

   Rinse the beets thoroughly to remove any grit, keeping the skins on so they do not bleed out flavor. Fill a pot with 2000 ml water, add 6 g salt, and bring it to a steady boil.

2. 2

   Add the whole beets and reduce to a lively simmer, then cover and cook until a knife slides in with slight resistance, about 45–60 minutes depending on size. Drain the beets and let them cool until comfortable to handle, about 10 minutes.

3. 3

   Peel the beets by rubbing the skins off with your hands or a paper towel, then trim the ends. Slice into 6–8 mm rounds or cut into 2 cm wedges, keeping the pieces similar in size for even dressing coverage.

4. 4

   Make the dressing in a bowl by whisking together the grated garlic, red wine vinegar, olive oil, 3 g salt, and black pepper until glossy. Let it stand for 2 minutes so the garlic mellows slightly in the vinegar before it hits the beets.

5. 5

   Add the warm or room-temperature beets to a serving bowl and pour the dressing over them. Toss gently for 30 seconds, then rest the salad for 15 minutes so the beets absorb the garlicky vinegar.

6. 6

   Fold in the chopped toasted walnuts and parsley, saving a pinch of each for the top. Serve at room temperature or chilled, and spoon any pooling dressing back over the beets just before bringing it to the table.