Panjaria Salata (beetroot Salad) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Beetroot with tops,
Water,
Salt,
Skorthalia, recipe separate
DRESSING (OPTIONAL
1/3 cup: Olive oil,
2 tbsp: Vinegar,
1 tbsp: Finely chopped coriander, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp