Panjaria Salata (Beetroot Salad)

      6 md Beetroot with tops                       Skorthalia (recipe separate)
           Water
    1/3 c  Olive oil                           1 tb Finely chopped coriander,opt
      2 tb Vinegar                                  Salt

  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.

  ---------------------------------

    Skorthalia

   4.00 md Potatoes                         0.33 c  White vinegar*
   6.00    Cloves garlic (or more!)         1.00 pn Salt
   0.50 c  Olive oil

  *Note-- Lemon juice may be substituted for part of the white vinegar. Peel
  potatoes, boil, then mash.  Let cool. In blender or food processor, process
  the garlic with a bit of the oil til almost paste-like. Transfer to
  electric mixer bowl.  Add potatoes, beating until mixture resembles a
  paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
  thoroughly until well absorbed.  Add salt, taste for seasoning, and beat
  until the sauce is very thick and smooth, adding more vinegar if necessary.
  Cover and refrigerate until ready to serve.