Panjaria Salata (Beetroot Salad)

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	60 minutes

Ingredients

6	medium	beet	root, with tops
1	x	water
1	x	salt
		---	Dressing (Optional)
1/3	cup	olive oil
2	tablespoons	vinegar
1	tablespoon	coriander

Directions

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.

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Member Review

Caramel French Toast

my mother in law shared this recipe with us for christmas breakfast last year. Yummy! It was so great she prepared it the night before and just popped it into the oven.By the time presents were opened breakfast was ready.

Reviewed by motherofthemob

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