Panjaria Salata (Beetroot Salad)

Course : Greek
Serves: 6
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6 medium beetroot with tops
2 tablespoons water
1 teaspoon salt
1 recipe skorthalia -- (recipe separate)
---dressing -- (optional---
1/3 cup olive oil
2 tablespoons vinegar
1 tablespoon finely chopped coriander -- opt

Preparation / 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.

3 Kitchen's say:
  (2 1/4 Stars!)
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