Pantzaria Vrasta Salata (Beetroot Salad)

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~ Ingredients: ~ 1 kilo of Pantzaria (Beetroots) ~ 4-5 tbsp of olive oil ~ 4-5 tbsp of vinegar to taste ~ Chopped Parsley ~ Cloves of Garlic sliced ~ Capers ~ Salt to taste

 

~ Cut off the beetroots from the stalks and leaves. ~ Do not discard the stalks and green leaves. ~ Wash the beetroots well by scrubbing the skin under running water to remove any dirt stack on them. ~ Wash the stalks and leaves with plenty of fresh water and keep aside. ~ Boil the beetroots in plenty of water for about half an hour. ~ Turn the heat to high, add the stalks and leaves with the beetroots, add some hot water (if needed) cover your pot and boil for an additional half an hour. ~ When boiling greens, if you want the green to remain greens after boiling, turn the heat to high and with the cover on the pot. ~ Remove from the heat and strain. ~ Place the cooked stalks and leave in a platter, cut in smaller pieces and gather them in the middle. ~ While the beetroots are still hot peel the skin off and cut them in slices. ~ Place slices all around the stalks and leaves. ~ Slice some garlic, chop some parsley and garnish your dish. ~ You can also garnish your dish with some capers if you like. ~ Season with some salt and dress with olive oil and vinegar. ~Pantzaria Vrasta Salata (Beetroot Salad) can be served as a side dish or it can be accompanied by some Skorthalia and or grilled fish. ~ Good luck and enjoy.