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Pantzaria xydata (Beets Preserved in vinegar) and Beetroot Salad with leaves

Pantzaria xydata (Beets Preserved in vinegar) and Beetroot Salad with leaves

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Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.

Tender baby Beets image

My mom would make Pantzaria xydata, when they were in season and I have carried on the tradition with my family.  

They are amazing as a side dish, an appetizer, in salads and make the best combination with cheeses or yoghurt, not to mention that they can be used to garnish your dishes.

Raw beets image

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.

Preparing pickled beets image

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 and the more time they are left in the vinegar, the better.   

The olive oil added on top is a natural preservation, so we add it on top of pickles and olives.

A bunch of baby beets image

How to Make Pantzaria Xydata:

Preheat oven to 200o C / 400o F.

Wash the beetroots well and wrap them in aluminum foil.

Place them in a baking tin and cook in the oven for about 1 hour. If the beets are big it may take more time. You can test them by piercing them with a fork.  If the fork penetrates them easily, they are ready.  If they are not  soft and tender wrap them again and continue cooking.

An easier way to cook them is by steaming them in the pressure cooker.

Add some water in the pressure cooker and put the beets in the basket.  When the valve starts spinning, lower heat and cook them for about 20 minutes, depending on their size.

In both cases the beet skins will come off easily when pressure is applied with the thumb and the skin is rubbed back and forth. (Wear disposable gloves to avoid red hands).   Remove the stem and root ends, and cut them into 4 or 8 pieces.

collage roasting and preserving beets image

What do I do with the beetroot leaves?

If you cultivate beets or buy them with tender greens on top, do not discard them as they make a wonderful, warm salad!

Boiling beet leaves image

The leaves add a delicious flavour to the warm salad, along with the garlic, olive oil and vinegar.

Beet salad with meat loaf image

This salad accompanies fish but also meat dishes beautifully.

Beet salad with leaves image

Pantzarosalata (Beetroot salad, using the leaves)

Yield: 2
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

If you cultivate beets or buy them with tender greens on top, do not discard them as they make a wonderful salad!

Ingredients

  • Beetroot leaves (about 2 cups)
  • 1 - 2 preserved or roasted beetroots
  • 1 clove garlic, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar (if not using preserved beets)
  • Salt and freshly ground black pepper
  • A piece of feta (optional)

Instructions

  1. Choose the most tender leaves, wash them thoroughly and boil them in salted water for 10 minutes.
  2. Drain them in a colander and cut them with a knife into smaller pieces.
  3. Add some of the roasted or preserved beets, a clove of garlic finely chopped, olive oil, red wine vinegar and salt and pepper (optional) to taste.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 183Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 13mgSodium 317mgCarbohydrates 6gFiber 1gSugar 5gProtein 3g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Pantzaria Xydata (pickled beetroots)

Pantzaria Xydata (pickled beetroots)

Yield: 1 kilo
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.

Ingredients

  • 6 – 8 medium red beetroots
  • Equal amount of red wine vinegar and balsamic vinegar (about 1 cup of each)
  • 1 – 2 cloves of garlic, finely chopped
  • ½ teaspoon coarse sea salt
  • 1/2 cup of olive oil

Caper Vinaigrette

  • 2 tablespoons capers
  • 5 small gherkins
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon wine vinegar
  • 1 small clove garlic
  • A pinch of salt, pepper, oregano & tarragon

Instructions

  1. Preheat oven to 200o C / 400o F.
  2. Wash the beetroots well and wrap them in aluminium foil. Place them in a baking tin and cook for about 1 hour. (If the beets are big it may take more time. You can test them by piercing with a fork and if they are soft and tender they are done). In the pressure cooker you can boil them by adding some water to cover them and cook them for 20 minutes.
  3. In both cases the beet skins will come off easily when pressure is applied with the thumb and the skin is rubbed back and forth. (Wear disposable gloves to avoid red hands). Remove the stem and root ends, and cut them into 4 or 8 pieces.
  4. Place them in a sterilized jar. Add garlic and salt and then start adding both vinegars in equal quantities. Before the jar is full add the olive oil.
  5. To serve, just drizzle some olive oil and season with salt and pepper or serve with the caper vinaigrette on top.
    Cut the beets into slices. Put all the ingredients in a food processor. Pulse until they are pureed.
  6. Serve the beets with the vinaigrette on top.

Notes

Tip: Do not discard the leaves, as they are edible

Nutrition Information
Yield 1 kilo Serving Size 1
Amount Per Serving Calories 1682Total Fat 151gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 125gCholesterol 0mgSodium 2503mgCarbohydrates 83gFiber 13gSugar 61gProtein 10g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other relevant recipes:

Rocket salad with Beets and Oranges

Beetroot salad with Anchovies

Pickled Cherries

Green olives

Beetroot, Greek Yoghurt and Walnut Dip

My Mom’s Beet Salad an Gilt-head Sea Bream

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Núria

Friday 27th of February 2009

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

Reeni

Thursday 26th of February 2009

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

pixen

Thursday 26th of February 2009

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) :-D 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 ... :-D

Rachel

Thursday 26th of February 2009

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!

Joan Nova

Thursday 26th of February 2009

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

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