Name: Panjaria Salata (Beetroot Salad)
Ingredients: 6 md Beetroot with tops; Water; Salt; Skorthalia (recipe separate); 1/3 c Olive oil; 2 tb Vinegar; 1 tb Finely chopped coriander,opt

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Greek	Appetizers, Greek, Salads, Vegetables	6	Servings

INGREDIENTS

6	md	Beetroot with tops
		Water
		Salt
		Skorthalia (recipe separate)
1/3	c	Olive oil
2	tb	Vinegar
1	tb	Finely chopped coriander,opt

INSTRUCTIONS

DRESSING (OPTIONAL
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.

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