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Panjaria salata (beetroot salad)

Yield: 6 servings Kar

Ingredients:

• 6 md Beetroot with tops Skorthalia (recipe separate) Water -----------------------------DRESSING (OPTIONAL-----------------------------
• 1/3 c Olive oil 1 tb Finely chopped coriander opt
• 2 tb Vinegar

Instructions:

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. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

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