Panjaria Salata (Beetroot Salad)

60 minutes Prep: 10 minutes Cook: 50 minutes

108 calories per serving view nutrition facts

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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.

Nutrition Facts

Serving Size 17g

Amount per Serving

Calories 108 101% of calories from fat

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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