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You don’t see salads very often on my blog but I can assure you that we eat salads every day and I have a lot of salad recipes which I have not posted.   I promise that I will make a post soon where I will post all the salads I have made and have not posted.

I love beets and after I roasted them and preserved them in vinegar, I was google searching for something new to make and I found this lovely recipe by Tyler Florence on the Food Network.

The changes I made to the recipe was that I used only red beets, I used the ingredients I had at home which was of course Greek feta instead of goat cheese, Greek bread instead of Italian and of course Greek olive oil and Greek honey.  Instead of dates, which I did not have, I added craisins and  I also added a gherkin in the salad and a clove of garlic in the salad dressing. I also added some of the Greek fresh herbs from my pots, rosemary, oregano and thyme in the salad and it was delicious.

Pazanella – Beet Salad

Yield: 1 salad for 4



Roasted red beets

1 – 2



Shallots, finely chopped



Fresh thyme, finely chopped



Fresh rosemary, finely chopped



Fresh oregano, finely chopped



Rocket (arugula) cut by hand



Pancetta, cut into small cubes



Greek feta, crumbled



Greek bread, cut into crouton sizes




Freshly ground black pepper on top (optional)




For the dressing



Extra virgin olive oil


Lemon, juiced






Greek thyme honey



Balsamic vinegar


Orange, juiced

Salt and pepper



In a non-stick frying pan sauté pancetta until crisp. Discard all the fat and place pancetta on a kitchen towel to absorb all the fat.


Cut the bread into small pieces and roast in the oven until golden brown.


Wash and cut the rocket and spring onions and arrange in a big platter. Add fresh oregano, rosemary and thyme, salt and pepper and mix.


Add pancetta and crumbled feta on top. Arrange beets, gherkins and craisins on top of the greens.


Meantime prepare the salad dressing. In a food processor add the olive oil, the honey, lemon juice, orange juice, balsamic vinegar, garlic, salt, pepper, and mix together. Add the salad dressing and mix all the ingredients.


Finally add the croutons last, so that they do not soak.


Sprinkle some freshly ground pepper on top.

I am submitting this recipe to Yasmeen, of Health Nut, who is hosting this week’s Weekend Herb Blogging #175, created by Kalyn’s Kitchen and continued by Haalo, of Cook (Almost) Anything at least Once.

I shall also be hosting Weekend Herb Blogging #177 in less than two weeks.

Update on Earth Hour:  

I have just received an e-mail from WWF Greece that Greece is now ranking first in participations worldwide, followed by Canada and Australia is now ranking third.

You may sign up here.

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15 Comments on Greek style Panzanella (Beet Salad)

  1. Rosa says:

    A delicious looking panzanella! Refreshing and healthy



  2. Wow.. really Delicious & healthy dear..

  3. yasmeen says:

    What a lovely salad,I recently discovered the goodness of beets,your recipe comes just when I’m looking for some tasty beet meal ideas.Thanks for sending this over to WHB,Ivy:)

  4. Joan Nova says:

    Good idea to add beets to a panzanella salad. I would definitely try it.

  5. I grew up on pickled beets so would love this salad.

  6. Peter says:

    Ivy, nice play on the salad’s name…Pantzaria and panzanella go together rather well!

  7. Lubna Karim says:

    Oh God! healthy and herby…..Nutritious tooo….Wow

  8. Ben says:

    I love beets, too, and this recipe is perfect for my salad season that is about to start! Thanks for this Ivy, I really really needed a new recipe with beets :)

  9. elly says:

    That is a beutiful salad, Ivy! I love panzanella (who doesn’t love crispy bread cubes?!) and beets, too.

  10. Reeni says:

    It is much the same for me, Ivy, I eat a lot of salads but hardly ever post them on my blog. This is a lovely salad- delicious beets, and I love the little zip of orange juice in the dressing.

  11. maria says:

    Ivy, that looks like an amazing salad. I adore beets and this sounds so filling and delicious with all its components.

  12. Lisa says:

    Some of my favorite flavours are in this bright and colourful salad! I do find beets go especially well with feta!

  13. cakebrain says:

    I really love roasted beets! this looks fabulous!

  14. giz says:

    What a beautiful recipe. I love roasted beets as well. The only thing I would change in the entire recipe would be to flip spinach for the arugala. I never seemed to warm up to bitter greens but can totally see the exchange wouldn’t hurt the dish.

  15. Divya Vikram says:

    Lovely salad recipe..Long since I dropped by ur blog.Wonderful recipes.

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