Umami
Umami

Ελλινικό Φαγητό

Panjaria Salata (Beetroot Salad)

6 servings

porzioni

15 minutes

tempo totale

Ingredienti

Water

Skorthalia (recipe separate)

6 md Beetroot with tops

1/3 c olive oil

Salt

2 tb Vinegar

1 tb Finely chopped coriander,opt

Istruzioni

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.

Nutrizione

Dimensione della Porzione

1 1 Serving (4g)

Calorie

27

Grassi Totali

2.97217333333333 g

Grassi Saturi

0.410750933333333 g

Grassi Insaturi

-

Grassi Trans

0.0805209333333338 g

Colesterolo

0 mg

Sodio

0.118525 mg

Carboidrati Totali

0.0437025 g

Fibra Alimentare

0.0176666666666667 g

Zuccheri Totali

0.0260358333333333 g

Proteine

0.0073 g

6 servings

porzioni

15 minutes

tempo totale
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