Side Pannel
Panjaria Salata (Beetroot Salad)
Panjaria Salata (Beetroot Salad)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Appetizers, Salads, Vegetables
Ingredients List
- 6 md Beetroot with tops
- Water
- Salt
- Skorthalia (recipe separate)
Directions
DRESSING (OPTIONAL
1/3 c Olive oil
2 tb Vinegar
1 tb Finely chopped coriander,opt
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.
1/3 c Olive oil
2 tb Vinegar
1 tb Finely chopped coriander,opt
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.
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