Corfu Recipes - Beetroot Salad
This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time, Beetroot Salad. This salad is an excellent accompaniment for fried or grilled fish.
Ingredients - 4-5 whole beetroots, with stalks and leaves. 1-2 cloves, garlic finely chopped. Olive oil. Salt. Vinegar.
Instructions - Wash the beetroots and the stalks very well under cold running water to remove any dirt. Cut off the bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35 to 45 minutes or until tender 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 olive oil, vinegar, salt and 1-2 tablespoons of the water that they were boiled in and mix well. (The garlic is optional and the amount of salt and vinegar can be varied according to taste.)
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