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    Greek beetroot salad

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    Greek beetroot salad

    Serve these two dishes together as a mezze with olives, feta, pitta bread and a bowl of tzatziki.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 1kg Young beetroot with leaves
    • 1 Garlic clove, finely sliced
    • 3 tbsp Extra virgin olive oil
    • 1 Lemon, juice and grated zest


    1. Trim and keep the beetroot leaves, leaving a stump of stalk with the roots. Scrub the roots, making sure not to break the skin. Bake them in a closed pot in the oven at 180˚C/gas 4 for about 45 minutes, or boil in enough water to cover, until tender. Drain and leave to cool slightly. Skin, slice and dress with the garlic and oil.
    2. Meanwhile, shred the reserved leaves, chop the stems and rinse in cold water, leaving them damp. Put the leaves and stems in a pan, salt lightly and put a lid on tightly; cook for 4 minutes, shaking the pan over the heat until the stalks are tender and the leaves have collapsed. Dress with sea salt, the lemon juice and zest; serve immediately.

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    Notes on ingredients

    Each beet comes with its own edible topknot. To keep the spinachy leaves fresh for cooking,
    trim them well above the root and pop the stems in water.


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