Greek Beet Salad

Beets are an amazing, sweet and tangy superfood which you should definitely include in your everyday diet.
This simple salad uses the whole plant, so you can savor and benefit of all its nutritional value.
Suitable for vegans and fasting.

INGREDIENTS:
 
1 kg/2.25 lb Fresh Beets (beetroots, leaves, stems)
3 tbsp /45 ml Extra Virgin Olive Oil
2 tbsp. white Wine Vinegar (Greek quality is best)
Sea Salt of good quality, to taste
 
Optionally: 1 Mashed Garlic Clove

METHOD:
 
Advice about buying your beets:
Buy your beets very fresh from your local market! How to recognise if they are fresh?  

i. The beetroots’ skin should be firm and smooth.            
ii. The leaves should be bright green, fresh looking, shiny and still upright!
 
A. Prepare the beets for boiling: 

1. Place the beets in the sink. Take one plant, separate the beetroot from its stems and leaves by cutting it off with a sharp knife.

2. Cut the stems in half (they are too long to fit in the pot!). Place them in a strainer.
3. Check the leaves, removing the dry or worn out ones. Place them in the drainer too.
4. Repeat for all beets.
5. If the leaves are too large, you could also cut them in half.
B. Prepare the separated beetroots:
6. Wash them under cold running water.
7. Peel off their skin with a sharp knife.
8. Tip: You can use disposable gloves if you don’t want your hands to be colored red!
9. Peel all beetroots and wash them once more under running water.
10. Look at their beautiful red color! So vivid!!

C. Time for cooking:
                     
11. Beetroots need more time to boil so you start with them first.
12. Place the washed beetroots in a deep pot with plenty of boiling water and a bit of salt, over medium heat.
13. Turn down the heat to low and let the beetroots simmer for approx. 20’!!

D. In the meantime, clean the stems and leaves:                              
14. Wash them with cold, running water. Open the leaves and wash them thoroughly, making sure to remove any soil remnants. When washed, place them in a bowl.
15. You can also massage them with your fingers to remove any soil hidden between the leaves. Fyi you can boil and eat the beetroots, leaves AND stems!!
16. The greens may look too many, but they will shrink to ¼ of their original size when boiled.
17. Return the washed leaves and stems into the strainer and shake them to remove excess water.

18. Now wait for the beetroots to boil first!
 
E. Add the leaves and stems:
 
19. After 20’, add slowly all the greens in the boiling water with beetroots.

20. Beetroots should be semi boiled by now!
21. Turn heat to high and use a pierced ladle to press the greens in the boiling water.

22. When the water starts to boil again, reduce the heat to low.  
23. Halfway, stir the greens a bit using a spoon or a pierced ladle.

24. After a total of about 12’, check with a fork if they are done. The stems and beetroots should be pierced through!
25. Remove from the heat, and strain them i.e. shed the hot water.

26. Leave them to drain completely for 5’.
27. Place the boiled beetroots in a platter while still warm.
28. Cut them in rounds with a sharp knife.

29. Beets still keep their beautifully, vivid red color!!
 
F. Serving Suggestions: 
 
30. Before serving, place the greens in a platter and the beetroot rounds all around them.

31. Season with salt, to taste.
32. Drizzle good quality Olive Oil and vinegar on top.
33. Optionally you can add a mashed garlic clove on top also!
34. Our Beet Salad is ready!
35. Beet Salad can be served warm or at room temperature.
36. You can store the boiled beet Salad in the fridge (covered) for up to 1 week.
37. Here is the amazing Beet Salad! Beautiful, delicious and so good for you!

38. Here Beet Salad is served for lunch, with koulouri, Spinach pie, fresh bread, Graviera cheese and Russian Salad!

39. This is the taste of the fertile Greek land in a plate! A-M-A-Z-I-N-G!
 
G. Info about Beets and Nutritional Value:
 
Beets are a beloved green in Greece but also all over the world because they are considered a superfood. Beets can be eaten raw in salads, boiled or can be used in a smoothie or juice.
Beets are loaded with vitamins and minerals and are low in calories and fat. They contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke.