Panjaria Salata (Beetroot Salad)
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
beets
root, with tops |
*
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
|
*
|
| Dressing (optional) | |||
| ⅓ | cup |
olive oil
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
coriander
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
beets
root, with tops |
*
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
|
*
|
| Dressing (optional) | |||
| 79 | ml |
olive oil
|
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
coriander
|
|
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.
