Panjaria Salata (Beetroot Salad)
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Panjaria Salata (Beetroot Salad)
6 md Beetroot with tops
Water Salt Skorthalia (recipe separate)
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.
Continue to:
Related Recipes:
- Mexican Beef Dip
- Pacific Mushroom Caps
- Marinated Celery, Hellenic Style
- Sweet/Sour Meatballs
- Marinated Mushrooms #2
- Polenta Al Radicchio Ai Ferri (Polenta & Grilled Radicchi
My Books
