Pantzarosalata(Beetroot Salad) - Recipe

Beetroot-a superfood!

The beetroot is the taproot portion of the beet plant. Taproots and their leaves (called beet greens) are edible. Beetroots may be used in juices, soups or in salads.

Yield: Makes 1 salad bowl for 4 people as a starter

You will need:

4-5 medium beetroots (preferably organic)

2-3 spring onions

½ bunch fresh coriander leaves chopped(parsley may be use instread)

4 tablespoons organic extra virgin olive oil

4 tablespoon red wine vinegar(or apple cider vinegar)

2 teaspoons sea salt and a pinch of ground white pepper-(optional) to taste

1 orange,5-6 walnuts or pecans for garnish

Preparation:

1.Wash the beetroots very well to remove any sand and dirt, and steam or boil for 30-40 minutes(should be ready when a sharp knive or a bamboo skewer  inserted into the cooked beetroot is coming out easily).

2.With a small knife cut the top and the stem of each beetroot and wash under running water(use disposable gloves to prevent the red colour from beetroots on the hands)
3.Cut the  beetroots in pieces/slices or any other shape of your choice, add the coriander, spring onions, garlic and mix with the olive oil, vinegar, salt and pepper.

4.Transfer the salad into a salad bowl or a plate/platter of your choice and garnish with the orange. Ready to serve-Enjoy!