Panjaria Salata (Beetroot Salad)

• 6 medium beets root, with tops
• 1 x water
• 1 x salt
• 13 cup olive oil
• 2 tablespoons vinegar
• 1 tablespoon coriander

1. Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot.
2. Select the tender, undamaged leaves of the beetroot, discarding remainder.
3. Boil beetroot in salted water to cover until tender - about 30 to 45 minutes.
4. Boil tops separately in salted water for 15 minutes.
5. Peel beetroot and slice or cube into a bowl.
6. Drain tops and add to bowl if desired, or leave in a separate bowl.
7. Either serve at room temperature with Skorthalia, or mix dressing ingredients, pour over hot beetroot and leaves and allow to cool before serving.

beets root, water, salt, olive oil, vinegar, coriander

Taken from recipeland.com/recipe/v/panjaria-salata-beetroot-salad-35421 (may not work)