Greek Beetroot With Garlic Sauce (Skordalia)
By: symposio
Published: Saturday, July 10, 2010 - 2:27am

Ingredients




6 medium size beetroots
2 tablespoons olive oil
For the Garlic Sauce
6 cloves of garlic
6 medium size potatoes
3 tablespoons lemon juice
120 milliliters extra virgin olive oil
50 milliliters of water from the boiled potatoes

Preparation

1 Put the beetroots in a pan of water that has already been brought to the boil and continue boiling until they are tender. 2 Remove the beetroots, rinse them under cold water and discard the skin. 3 Cut them into chunky pieces, place them on a dish and pour 2 tablespoons of olive oil on top. 4 For the Garlic Sauce 5 Boil the potatoes in salted water. 6 When they are boiled, remove them but do not throw away the water (see Ingredients above). 7 Remove the skin from the garlic cloves and wash them. 8 Put them in a food processor along with the potatoes and the other ingredients and make a thick sauce. 9 If the sauce is too thick, just add some more water from the boiled potatoes. 10 Serve the sauce on top of the beetroot.

About


Greek Garlic Sauce - Skordalia - is a delicious accompaniment for a variety of dishes, but here we have it with beetroot. It can also be served on top of green beans and potatoes - adding olive oil to the vegetables before you pour the sauce on top, and is an excellent accompaniment, with the vegetables, for fried squid or any other fried seafood.