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Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges

I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it.  In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my recipes.

The natural combination of sweet from the beets and sour from the vinegar is just perfect.  By preserving them, you can have them all year round in the refrigerator and the more time they are left in the vinegar, the better.   You can use them in salads, for decorating dishes or as a meze just as they are.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Beetroot salad with cilantro, orange and walnuts

Preparation time: 10 minutes

Serves: 4


  • 2 large Pantzaria xydata (roasted beetroots, preserved in vinegar)
  • ½ cup walnut halves
  • 1 orange peeled and sliced (white pith removed)
  • 1 cup freshly cut coriander (cilantro)

For the vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove of garlic
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon thyme honey


  1. Place the beetroot, oranges, coriander and walnuts in a salad dish.
  2. In a food processor or mixer add the vinaigrette ingredients and mix.
  3. Drizzle over the salad, mix and you are ready to serve.

Other relevant recipes:

Beetroot salad with pesto

Beetroot salad with Anchovies

Salmon salad
Kopiaste and Kali Orexi,

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11 Responses

  1. I love the colours of that salad Ivy…great stuff.

  2. Beets in vinegar. Sounds sour and yum. Salad looks yummylicious.

    I just sent my entry with picture to Bloggeraid.

  3. I love beetroots and that recipe looks really interesting! What a luxurious salad!



  4. I grew up on pickled beets. They are still one of my favourites today although I haven’t made my own in years.This salad is a perfect blend of those sweet and sour flavours I love:D

  5. My mom used to pickle beets and they were always a welcome addition to the table.

    Again, your talents in preserving foods shine here.

  6. This is very interesting and certainly very healthy! We also pickle some of our produce but we do not add olive oil. Just the vinegar and herbs.

  7. ooh…the last photo really sold me! Looks so bright and fresh. That’s a great dish!

  8. I wish my husband and kids liked beets, but alas, I am the only beet lover in the family. This looks beautiful and tasty. Looking forward to see what Joust entry you come up with!

  9. Your photo is G-R-E-A-T and the combinations of colors really made the beetroot stood out perfectly!

    Yes.. I’m crazy of beetroots… not only the taste but the luminous magenta/dark pink(?) color, really attracts me (on that as well as Pink Pithaya/Pink Dragon Fruit). In my hometown, there’s a certain cafeteria & eatery joint by the sea that blends beetroot with other vegetables plus protein powder (lecithin, B2, etc) 😀 I lurked there for its food and drinks… best of all free WiFi.

    I also don’t throw away the leaves/shoots and I purposely choose those with young sprouting shoots because I like the beetroot shoots in my salad. Another fun thing, I like to stain my hands and mouth with beetroots … 😀

  10. […] with the ingredients I already bought from the farmers’ market to make a salad based on the previous salad I posted and which I made some time ago.  I would try it with both and see which one I liked best. […]

  11. I love beets, Ivy, any way and every way! The salad is gorgeous!

  12. The food goes first through the eyes (did I express this right?) and your beautiful and colourful salad is no exception!!!!! Awesome 😀

  13. […] wanted to make the Borscht soup very much as I had the beets ready as well as all the other ingredients at home.  However I had second thoughts as I was not in […]

  14. […] Pantzaria Xydata (Beets preserved in vinegar) […]

  15. […] tahini, hoummous, elies tsakistes (crushed green olives), xydata (pickled vegetables, like panzaria (beets) or mouggra (pickled cauliflower in bread dough), mushrooms, zalatina, tsamarella (which consists of […]

  16. […] love beets and after I roasted them and preserved them in vinegar, I was google searching for something new to make and I found […]

  17. […] pickled beetroot, chopped into smaller […]

  18. […] –   Kalambokeftedes –  Pantzaria Xydata –  […]

  19. […] Pantzaria Xydata (Pickled Beetroots) […]

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