Recipe - Panjaria Salata (Beetroot Salad)
Categories: Appetizers, Greek, Salads, Vegetables, Panjaria Salata (Beetroot Salad)
6 md Beetroot with tops
Water
Salt
Skorthalia (recipe separate)
DRESSING (OPTIONAL
1/3 cup Olive oil
2 tablespoon Vinegar
1 tablespoon Finely chopped coriander,opt
Serves: 68 Cooking time: 3550 minutes Wash beetroot well, cut off tops,
leaving about 3 cm (1 One fourth inches) on beetroot. Select the tender, undamaged
leaves of the beetroot, discarding remainder. Boil beetroot in salted water
to cover until tender about 3045 minutes. Boil tops separately in salted
water for 15 minutes. Peel beetroot and slice or cube into a bowl. Drain
tops and add to bowl if desired, or leave in a separate bowl. Either serve
at room temperature with Skorthalia, or mix dressing ingredients, pour over
hot beetroot and leaves and allow to cool before serving.
Panjaria Salata (Beetroot Salad) recipe makes 4 Servings
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