Panjaria Salata (Beetroot Salad)

1. 1

   Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot.

2. 2

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

3. 3

   Boil beetroot in salted water to cover until tender - about 30 to 45 minutes.

4. 4

   Boil tops separately in salted water for 15 minutes.

5. 5

   Peel beetroot and slice or cube into a bowl.

6. 6

   Drain tops and add to bowl if desired, or leave in a separate bowl.

7. 7

   Either serve at room temperature with Skorthalia, or mix dressing ingredients, pour over hot beetroot and leaves and allow to cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.