Panjaria Salata (Beetroot Salad)

Directions

Wash beetroot well, cut off tops, leaving about 3 cm (1¼ inches) on beetroot.

Select the tender, undamaged leaves of the beetroot, discarding remainder.

Boil beetroot in salted water to cover until tender - about 30 to 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.