Real panjaria salata (beetroot salad)
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Recipe by: ihtasham
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Karen Mintzias Salt
6 md Beetroot with tops Skorthalia (recipe separate)
Water
-----------------------------DRESSING (OPTIONAL-----------------------------
1/3 c Olive oil 1 tb Finely chopped coriander,opt
2 tb Vinegar
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.
From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069
1
Typed for you by Karen Mintzias
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