| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Appetizers, Greek, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Beetroot with tops | |
| Water | ||
| Salt | ||
| Skorthalia, recipe separate | ||
| 1/3 | c | Olive oil |
| 2 | T | Vinegar |
| 1 | T | Finely chopped coriander, opt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 49.2mg
Potassium: 2.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g