6 md Beetroot with tops
Water
Salt
Skorthalia (recipe separate)

-DRESSING (OPTIONAL –
1/3 c Olive oil
2 tb Vinegar
1 tb Finely chopped coriander,opt

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.