Categories: Appetizers, Greek, Salads, Vegetables 
      Yield: 6 servings 
  
      6 md Beetroot with tops 
           Water 
           Salt 
           Skorthalia (recipe separate) 
 
-----------------------------DRESSING (OPTIONAL----------------------------- 
    1/3 c  Olive oil 
      2 tb Vinegar 
      1 tb Finely chopped coriander,opt 
  
  Serves: 6-8 Cooking time: 35-50 minutes 
  Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on 
  beetroot.  Select the tender, undamaged leaves of the beetroot, 
  discarding remainder.  Boil beetroot in salted water to cover until 
  tender - about 30-45 minutes.  Boil tops separately in salted water 
  for 15 minutes. 
  Peel beetroot and slice or cube into a bowl.  Drain tops and add to 
  bowl if desired, or leave in a separate bowl. 
  Either serve at room temperature with Skorthalia, or mix dressing 
  ingredients, pour over hot beetroot and leaves and allow to cool 
  before serving.