Panzarosalata (Cypriot beetroot salad).

Vibrant beetroot and plenty of Citizens of Soil extra virgin olive oil combine to create this delicious and quintessentially Cypriot recipe. 

This dish is a staple in Cypriot meze, found on the table of tavernas and yiayias (grandmothers) alike. 

Beetroot can take a while to cook, so if you're short of time don't be afraid to use shortcuts. "My mum also loves to make this one" says chef and recipe creator Christina Sots, "and she makes it with pre-cooked beetroots".

So, here’s your permission to do the same and save on time, not on flavour. 

Here's the method: 

Feeds 2-4 as a side

• Mix all of the ingredients together and season well with salt and pepper.
• Sprinkle over the toasted nuts to serve, if using. 
• Drizzle with extra Citizens of Soil olive oil. 

Tips from Christina.

You can cook your own beetroots by boiling them or wrapping them in foil and roasting them until tender, then removing the skin. I usually use good quality pre-cooked beetroot for this.