Cooking Recipe Panjaria Salata (Beetroot Salad)
Recipe Ingredients
6 md
Beetroot with tops
Water
Salt
Skorthalia (recipe separate)
DRESSING (OPTIONAL
1/3 c
Olive oil
2 tb
Vinegar
1 tb
Finely chopped coriander,opt
Directions
Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off
tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the
tender, undamaged leaves of the beetroot, discarding remainder. Boil
beetroot in salted water to cover until tender - about 30-45 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.