Title: Panjaria salata (beetroot salad)
 Categories: Appetizers, Greek, Salads, Vegetables
      Yield: 6 Servings
 
      6 md Beetroot with tops
           Water
           Salt
           Skorthalia (recipe separate)

MMMMM---------------------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.