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My Mom’s Beet Salad and Tsipoura (Gilthead Sea Bream)

My Mom’s Beet Salad and Tsipoura (Gilthead Sea Bream)

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One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.

I’ve been cooking lots of healthy Mediterranean dishes lately and fish is in out diet at least once a week.    This dish is so easy to make with few ingredients but still it’s so delicious.

Beetroot Salad

Pantzarosalata, My mom’s Beetroot Salad

Preparation time: 10 mins

Cooking time: 30 mins

Serves:  4 – 5


  • 3 medium sized boiled beetroots
  • 3 medium sized potatoes
  • 3 eggs, hard boiled
  • 1 tomato, peeled and sliced
  • 1 cucumber, peeled and sliced
  • 1 tbsp capers


  • 5 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • Salt
  • Freshly ground black pepper


  1. Place the beetroots in the pressure cooker with water. Wash the potatoes with skin on, put the basket on top and cook them for about 20 minutes.
  2. Boil eggs separately for five minutes from boiling point and then put them in cold water.
  3. Peel and cut everything into small pieces
  4. Refrigerate for half an hour before serving.
  5. Place vinaigrette ingredients in a shaker and shake to combine.  Add to salad and mix well.

I boiled more beetroots and used the leaves as well to make another salad which I paired with a Caper Vinaigrette which matched perfect both with the fish and the beetroots.

Tsipoura (Gilt-head bream)

Tsipoura Sti Ladokolla (Gilt-head bream) in parchment paper
Preparation time: 10 minutes
Cooking time: 30 minutes


  • 3 Gilthead Sea Breams about 400 grams each
  • 1 lemon cut into slices
  • Oregano
  • Tarragon
  • Salt and freshly ground Black pepper
  • 1 tablespoon olive oil


  1. Ask you fish monger to scale and gut the fish then wash and drain.
  2. Cut a big piece of parchment paper and put it in your baking tin and put the fish on the paper and season with salt, pepper, oregano, tarragon on both sides as well as inside and put two slices of lemon in the cavity. Sprinkle with a drop of olive oil on top and cover with the parchment paper.
  3. Bake in a preheated oven to 150o C for 15 minutes and then turn on the other side for another 15- 20 minutes.

pantzaria beets with caper vinaigrette

Caper Vinaigrette
Serves: 4 -5
Preparation time: 5 minutes

  • 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

Put all the ingredients in the food processor and mix until it is creamy.


my moms beetroot salad

Kopiaste and Kali Orexi!


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Saturday 27th of February 2010

I really enjoy the way you are cooking these fish Bien à toi !


Saturday 27th of February 2010

Hi Bernard. Bienvenu et merci.


Saturday 27th of February 2010

Hi Ivy and sorry I haven't been around lately. This sounds great. I love beetroots and I shall try them with that vinaigrette which sounds amazing.

Lori Lynn

Friday 26th of February 2010

I'm into Mediterranean cooking, this sounds great. I adore the caper vinaigrette. LL


Saturday 27th of February 2010

Hi Lori Lynn. Nice to meet you and hope you visit again.


Friday 26th of February 2010

Ivy, I saw this recipe and it seems great. Congratulations! A wonderful weekend who want to have next.


Thursday 25th of February 2010

I must agree with Joumana, I love daurade - seabream also! Here it is usually baked or cooked tadjine style but I really appreciate your method Ivy with the fresh herbs! Makes me Spring is here!

My family used to make a similar salad with eggs, potatoes and beets; also here my husband's family do something similar as well ... but the vingarette with capers that you use I think tops both. I *think* I prefer yours! I would have never even thought to pair capers with beets - but it seem interesting!

I think, like Nicola I will trying out (yet another) one of your great recipes!

Glad to have hooked up with you on Facebook Ivy also!

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