Patzaria Salata

1 bunch     beets, with greens attached
4-6           cloves of garlic, minced
1/2 C         red wine vinegar
1/2 C         olive oil
2 small      red or white onions, thinly sliced
                parsley, chopped
                fresh ground pepper
Remove and reserve beet tops. Wash and place beets in a large pot and cover with cold water. Bring beets to a boil, cover and cook for about 20 minutes, until tender. When ready, drain, rinse with cold water and remove beet skins (use hands or a kitchen towel you don’t mind staining - a paper towel works, too). Slice beets into 1/4 inch thick slices.

When the beets are almost done cooking, boil the beet greens in another pot of salted water for 5 - 10 minutes, until tender.

Use tongs, a slotted spoon, or strainer to remove greens from water and drain in a colander. Arrange greens in the center of a large serving plate. Combine garlic, vinegar, oil, onions, parsley, pepper and salt. Shake well and pour this dressing over the beets and allow to marinate for 2 or more hours before serving.

Add minced hot pepper for a bit of a kick, feta to shake things up, or atop some warm pita for a full meal.