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Pantzaria salata (Beetroot salad)

Rinse the beetroot, cutting the leaves off if they have any (the leaves can be boiled and served with olive oil and lemon). Put the beetroot in a saucepan, cover with water and simmer for 20-30 minutes after it reaches a boil. When soft, drain, cool under running water and peel. Then cut into bite-size pieces and place in a bowl. Beat the olive oil with the vinegar and salt in a small bowl with a fork until well combined. Add the mint and garlic (if using), and pour over the beetroot.


500g beetroot (approx. 6 medium beets)
1 tsp dried mint
1 clove garlic, crushed (optional)
6 tbsps olive oil
1 ½ tbsps vinegar, salt



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