4-5 Beetroots, with stalks and leaves
Olive oil
Vinegar
Salt
1-2 cloves Garlic, finely chopped (optional)
Wash the
beetroots and the stalks very well under cold running water many times to
remove any dirt. Cut the most bottom part of the beet but leave the stalks
and upper leaves intact. Boil the beets for 35 to 45 minutes or until tender
(depending on size), 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 the olive oil, vinegar, salt, and 1-2 tablespoons of
the water that they were boiled in (and the garlic, if used) and mix well.
This salad is an excellent accompaniment to fried or broiled fish.