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.