| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Salads, Greek | 6 | Servings |
INGREDIENTS
| 12 | Beets (or more), med. size | |
| Oil (optional) | ||
| Vinegar (optional) OR | ||
| Skordalia (garlic) Sauce | ||
| 1 | Head of garlic | |
| 3/4 | lb | Potatoes, boiled, peeled |
| 2 | c | Oil (or more) |
| 1/3 | c | Vinegar |
| Almonds | ||
| Walnuts |
INSTRUCTIONS
SKORDALIA SAUCE Select fresh tender beets and cut off the tops and roots. Wash the beets, without removing the skins, and boil in a large pot with ample water. Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 min. When beets are tender, remove and strain the liquid. Peel the beets and cut them into round slices; chop up the greens. Mound greens in center of a platter and surround them with the beet slices. Pour oil and vinegar over all, and serve. or serve with Skordalia (garlic) Sauce. Serve hot or cold. SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food processor). Mash in potatoes, one by one, until you have a thick paste (the more potatoes you use, the more sauce you get--but less potent). Alternately add the oil and vinegar, beating constantly. If the sauce is too thick for your taste, add a little water or fish or chicken stock. NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !! NOTE: Many people like to add almonds or walnuts to skordalia. These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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