Panjaria salata

Panjaria salata

Beetroot salad

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 beetroot, with leafy tops
1 quantity Skorthalia, (optional)

Dressing (optional)

Quantity Ingredient
85ml olive oil
2 tablespoons wine vinegar
1 tablespoon coriander leaves, finely chopped, (optional)

Method

  1. Wash the beetroot well. Cut off the tops, leaving about 3 cm attached to the beetroot. Reserve the tender, undamaged leaves of the beetroot, discarding the remainder.
  2. Place the beetroot in a saucepan, with salted water to cover. Boil for 30–45 minutes, or until tender.
  3. Meanwhile, boil the reserved tops in a separate saucepan of salted water for 15 minutes.
  4. Peel the beetroot, then slice or dice into a salad bowl. Drain the tops and either add them to the bowl, or serve in a separate bowl.
  5. Either serve at room temperature with the skorthalia, or pour the combined dressing ingredients over the hot beetroot and leaves and allow to cool before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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