Beet Salad With Skordalia Dressing (Garlic-Potato Puree) Recipe

Name: Beet Salad With Skordalia Dressing (Garlic-Potato Puree)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 medium beets, with their greens (or more); best quality extra virgin olive oil; fresh lemon juice; salt and pepper; skordalia; 1 head garlic; 3/4 lb boiled peeled potato; 2 cups extra virgin olive oil (or more); 1/3 cup vinegar; 3/4 cup roasted whole almonds (optional) or 3/4 cup roasted walnut, freshly ground (optional)

Servings: persons

15 medium beets, with their greens (or more)
best quality extra virgin olive oil
fresh lemon juice
salt and pepper
skordalia
1 head garlic
3/4 lb boiled peeled potato
2 cups extra virgin olive oil (or more)
1/3 cup vinegar
3/4 cup roasted whole almonds (optional) or 3/4 cup roasted walnut, freshly ground (optional)

1
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.
2
Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 minutes. When beets are tender, remove and strain off the liquid.
3
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.
4
Dress with olive oil, lemon juice and salt and pepper to taste. Serve with the skordalia (the skordalia is served as a 'meze' - in it's own bowl, and dibs and dabs of the skordalia are enjoyed with forkfuls of the beet slices and/or greens). Make sure you have a good quality, artisanal loaf of bread to enjoy with this.
5
To make Skordalia: Clean garlic and mash it completely (you may use food processor or blender). Mash in potatoes, one by one, until you have a thick puree. Alternately, add the oil and vinegar, beating constantly getting rid of all lumps (you want it very smooth). Many people like to add almonds or walnuts to skordalia, but this is optional.

1583

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 medium beets, with their greens (or more), best quality extra virgin olive oil, fresh lemon juice, salt and pepper, and more.

Yes, Beet Salad With Skordalia Dressing (Garlic-Potato Puree) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad With Skordalia Dressing (Garlic-Potato Puree)

How did you like this recipe?

Frequently Asked Questions