Panjaria Salata (Beetroot Salad)

Recipe Ingredients

6 teaspoons	30ml	Beetroot with tops (medium)
		Water
		Salt
		Skorthalia
7		Garlic - peeled
5		Potatoes or (medium)
2		Dry bread about 2 inches thick
1		Olive oil
1 tablespoon	15ml	Lemon juice
		Salt to taste
		Dressing
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Finely chopped coriander - opt

Recipe Instructions

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.

Garlic Sauce (Skorthalia):

Pound or process garlic until very smooth, add olive oil and lemon juice slowly as though making mayonnaise. When it has been absorbed, mix in a small amount of cold water and serve with whatever you fancy to eat

Source:
Cooking Light, Jul/Aug 1995, page 76

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