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Patzaria Salata
A different way to eat your beets. |
Ingredients:
| 4-5 |
Whole |
Beetroots (With stalks & leaves) |
| 1-2 |
Clove |
Garlic (Optional, finely chopped) |
| 1 |
A Little |
Olive Oil (Own discretion) |
| 1 |
Pinch |
Salt (To taste) |
| 1 |
A Little |
Vinegar (To taste) |
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Directions:
- Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
- Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
- Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water.
- When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
- Cut the stems in half or thirds, depending on length.
- Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
- This salad is an excellent accompaniment to fried or broiled fish.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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