Panjaria Salata (Beetroot Salad)

6 md Beetroot with tops

Water Salt Skorthalia (recipe separate) -----------------------------DRESSING (OPTIONAL----------------------------- 1/3 c Olive oil

2 tb Vinegar

1 tb Finely chopped coriander,opt

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.