PANTZARIA SALATA

Beetroot salad

 * RECOMMENDED* Disposable plastic gloves to avoid staining hands from beetroot

INGREDIENTS FOR SALAD 

1 bunch of beetroot and leaves

​½ bunch parsley, chopped 

200gms Feta

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DRESSING

1 cup olive oil

1 tbs Salt, to taste 

3 cloves garlic, finely chopped 

2 lemons, juiced 

METHOD 

PUT your gloves on.

CUT ends off and peel beetroot. Put aside leaves and stalks of beetroot.

*OPTIONAL(Place all the leaves in pot filled with slightly salted water and boil for 15-20 minutes, until tender. Discard water. Put leaves in a bowl and season with salt, lemon and olive oil.)

CUT large beetroot into quarters, smaller beetroots into half and place in a saucepan with water covering the beetroot. 

BRING to a boil, the beetroot is ready once you are easily able to prick with a fork. Take out the pieces and allow to cool. 

ONCE cooled cut into bite size wedges and place in a bowl.

DRESS the beetroot with salt, garlic, lemon, olive oil and then add the parsley and crumbled feta.

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