Beetroot salad a delicious beet salad that is often prepared in northern Greece.

Beetroot salad a delicious salad recipe from greek cuisine.
This salad is prepared in northern Greece.
This delicious Greek recipe is for 4 people.
The cooking time is about 2 hours + 1 hour rest.

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Below is a shopping list for this recipe:

1 kg beetroot minimize
4 tablespoons red wine vinegar
a little salt
2 cloves of garlic
30 grams of parsley
3 tablespoons extra virgin olive oil
a little freshly ground black pepper

Cut the green at 5 cm from the stem of the beets.
Wash the beets and green.
Bring the beets with water to the boil and simmer for 1 to 1 ½ hours in gently cooked with a fork until you can pierce a hole.
Very young beets require a shorter cooking time.
Drain the beets, and immerse them in ice water.
Cut them in half and then into slices not too thin.
Cut the green into pieces of about 3 cm and cook 15 minutes until al dente in boiling water fresh.
Add approximately two minutes before the end of cooking vinegar and salt.
Put the beetroot pieces in the pan with the green and allow to cool both together.
Put the beets after about 1 hour in the refrigerator, covered.
Meanwhile, peel the garlic cloves and chop finely.

Wash the parsley, pat it dry and finely chop.
Spoon the beets and green with a slotted spoon the broth in a bowl.
Drizzle with olive oil and a little vinegar if desired.
Sprinkle the salad finally with salt, pepper, parsley and garlic

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Beetroot salad

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