Ingredients:

• 1 kilo of fresh beetroots with stalks and leaves
• 3 cloves of garlic finely chopped
• 10 springs of parsley finely chopped
• 4-5 tbsp of olive oil
• 1-2 tbsp of vinegar to taste
• 1/2 a tbsp of pickled capers
• Salt and pepper to taste

• Cut and separate the beetroots from the stalks and green leaves.
• Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
• Separate the stalks from the green leaves and wash well.
• Cut up the stalks in bite size pieces.
• Boil stalks and green leaves for 10-15 minutes with a pinch of salt.
• Peel the skin of the beetroots and slice in thick pieces or cut in wedges.
• In a platter, place the stalks and green leaves in one side and the sliced beetroots in the other side.
• Spread over them the chopped parsley, chopped garlic, pickled capers, salt and pepper.
• In a small bowl mix the olive oil and vinegar.
• Pour it over your beetroot salad and serve.
• Beetroot salad is the best salad to accompany grilled or fried fish.
• Beetroot salad can be served hot or cold.