Panjaria Salata (Beetroot Salad) Recipe

Serves: 6-8 Cooking time: 35-50 minutes

Step 1

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.

Step 2

Boil beetroot in salted water to cover until tender - about 30-45 minutes. Boil tops separately in salted water for 15 minutes.

Step 3

Peel beetroot and slice or cube into a bowl. Drain tops and add to bowl if desired, or leave in a separate bowl.

Step 4

Either serve at room temperature with Skorthalia, or mix dressing ingredients, pour over hot beetroot and leaves and allow to cool before serving.

Things You'll Need

  • 6md Beetroot with tops
  • Water
  • Salt
  • Skorthalia (recipe separate)
---------DRESSING (OPTIONAL-------------
  • 1/3c Olive oil
  • 2tb Vinegar
  • 1tb Finely chopped coriander,opt

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