Panjaria Salata (Beetroot Salad)

• servings: 6 servings
• total time: 15 minutes

Ingredients

Water

Skorthalia (recipe separate)

6 md Beetroot with tops

1/3 c olive oil

Salt

2 tb Vinegar

1 tb 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.

Nutrition

• Serving Size: 1 1 Serving (4g)
• Calories: 27
• Total Fat: 2.97217333333333 g
• Saturated Fat: 0.410750933333333 g
• Trans Fat: 0.0805209333333338 g
• Cholesterol: 0 mg
• Sodium: 0.118525 mg
• Total Carbohydrate: 0.0437025 g
• Dietary Fiber: 0.0176666666666667 g
• Total Sugars: 0.0260358333333333 g
• Protein: 0.0073 g