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Monday, June 11, 2012

Pantzaria salata



Summary
A different way to eat your beets.
Servings: 6

Ingredients
  • 4-5 beetroots, with stalks and leaves
  • 1-2 cloves of garlic, finely chopped (optional)
  • a little olive oil
  • 1 pinch of salt
  • a little red wine's vinegar
Directions
  • Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
  • Cut the most bottom part of the beet but leave the stalks and upper leaves intact. 
  • Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. 
  • When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. 
  • Cut the stems in half or thirds, depending on length. 
  • Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
  • This salad is an excellent accompaniment to fried or broiled fish.  
Source: EatGreekTonight

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