House Recipe: Pantzarosalata

Beets are undisputedly a superfood, packed with essential nutrients and powerful antioxidants – and they’re delicious, too. Pantzarosalata, a Greek word for a vibrant beet salad with a herby yoghurt sauce, is a staple at Soho House Mumbai and part of our newly launched Mediterranean menu curated by chef Gautam Mehta. 

The garlic and mint yoghurt and dressing with pomegranate molasses and seeds accompany the earthy yet sweet beetroot flavour, creating a balanced dish that’s ideal for lunch and dinner alike. Head to the House to try this summer favourite, or check out the recipe below to try your hand at making it at home. 

Ingredients
125g beetroot, roasted and diced  
7g raisins
5g sunflower seeds       
5g pumpkin seeds             
3g dill leaves                

For the dressing
25g Italian lime   
45ml olive oil
5g Dijon mustard
5g pomegranate molasses  
25g pomegranate seeds
5g sugar
1g sumac
Salt and pepper 

For the garlic and mint yoghurt
25g Greek yoghurt   
2g fresh mint leaves
1g garlic, peeled   
Salt and pepper

Method          
1. For the dressing, combine all of the ingredients in a high-speed blender until well emulsified.
2. Next, make the garlic and mint yoghurt by mixing all of the ingredients in a mixing bowl and whisking well.
3. For the salad, put the diced roasted beetroots, raisins, seeds and dill in a mixing bowl. Drizzle on the dressing and mix all the contents of the bowl well.
4. Serve in a salad bowl with a dollop of the garlic and mint yoghurt on top. Garnish with dill sprigs.