Panjaria Salata (Beetroot Salad)
Submitted by Buffy
Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
60 minGreek beetroot salad is simpler and more satisfying than most people expect, and it starts with one technique that makes all the difference.
Keeping the tops attached during boiling, with about 3 cm of stem left on, prevents the beets from bleeding out their color and flavor into the water. The roots boil until tender and the leafy tops cook separately, both in salted water. Once peeled and sliced, you can combine them or serve them apart.
The traditional Greek finish is Skorthalia, a pungent garlic sauce that cuts through the beet’s earthiness with real authority. For a lighter option, the simple dressing of olive oil, vinegar, and coriander works beautifully when poured over the beets while they’re still hot, then left to cool and absorb.
Naturally vegan, just three real ingredients, and the kind of salad that improves as it sits.
Ingredients
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.
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