Pantzarosalata (Beetroot Salad)

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~ Ingredients: ~ 1 kilo of fresh beetroots with stalks and leaves ~ 3 cloves of garlic finely chopped ~ 10 springs of parsley finely chopped ~ 4-5 tbsp of olive oil ~ 1-2 tbsp of vinegar to taste ~ 1/2 a tbsp of pickled capers ~ Salt and pepper to taste

 

~ Cut and separate the beetroots from the stalks and green leaves. ~ Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked. ~ Separate the stalks from the green leaves and wash well. ~ Cut up the stalks in bite size pieces. ~ Boil stalks and green leaves for 10-15 minutes with a pinch of salt. ~ Peel the skin of the beetroots and slice in thick pieces or cut in wedges. ~ In a platter, place the stalks and green leaves in one side and the sliced beetroots in the other side. ~ Spread over them the chopped parsley, chopped garlic, pickled capers, salt and pepper. ~ In a small bowl mix the olive oil and vinegar. ~ Pour it over your beetroot salad and serve. ~ Beetroot salad is the best salad to accompany grilled or fried fish. ~ Beetroot salad can be served hot or cold. ~ Good luck and enjoy.