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Patzaria Salata

List of Ingredients




Patzaria Salata
Beetroot Salad



Top and tail the beetroots. Discard the root ends, but keep stalks and green leaves of the top part. Rinse well the beetroots and the the leaves. Cover the beetroots with water and slowly bring to the boil. Cover and cook for approximately40 minutes according to their size. When cooked take out with a slotted spoon and add the stalks and leaves to the pan. Cook for a further 5 minutes. Drain. When cool enough to handle, peel the beetroots with a knife and cut them into thin round slicesor thick quarters. Cut the stalks and leaves into 5 cm pieces and place everything in a bowl or a on flat platter. Dress generously with a vinaigrette.

Recipe