Panjaria salata (beetroot salad)

Yield: 6 servings

Measure Ingredient
\N \N Karen Mintzias
6 mediums Beetroot with tops
\N \N Water
⅓ cup Olive oil
2 tablespoons Vinegar
\N \N Salt
\N \N Skorthalia (recipe separate)
1 tablespoon Finely chopped coriander,opt


Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1¼ 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.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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