Panjaria salata (beetroot salad)

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Recipe by: elinde

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

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