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 |
DRESSING (OPTIONAL
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