Roasted beet salad (Patzarosalata) from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 102) by José Andrés

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on February 01, 2025

    Nice enough. Nothing spectacular

  • bernalgirl on July 04, 2024

    This salad is really special. I pressure-cooked my beets and used supremed navel oranges. I also added the za’atar into the whipped lebneh. I layered the platter with lebneh, arugula, and beets and oranges tossed in the vinaigrette, then topped with flaky salt. None of the steps are that time-consuming and the finished dish is both gorgeous and delicious.

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