Start by washing the fresh beets thoroughly under cool water. Place the beets in a large pot, cover them with cold water, and bring to a boil over medium-high heat. Cook the beets for 40–50 minutes until they are fork-tender. Once done, remove them from the water, cool under running water, and peel the skins off; they should slide off easily.

While the beets are cooking, prepare the pickled red onions. In a medium bowl, combine thinly sliced red onions with warm water and red wine vinegar. Let this mixture sit for about 15–20 minutes, allowing the onions to soften and absorb the tangy flavor.

Once the beets have cooled and been peeled, cut them into bite-sized wedges or cubes. Place the sliced beets in a large mixing bowl.

In a small mixing bowl, whisk together the olive oil, red wine vinegar, finely minced garlic, chopped fresh parsley, dried oregano, salt, and pepper. Blend these ingredients well until they form a cohesive dressing.

Pour the freshly made dressing over the sliced beets in the large bowl. Gently toss everything together to coat the beets evenly with the flavorful dressing.

To finish off your Greek Beet Salad (Patzarosalata), top the salad with the pickled red onions and crumbled feta cheese just before serving.