Batzaria Salata (Beet Salad)

Recipe Ingredients

12		Beets - (or more), med. Size
		Oil - (optional)
		Vinegar - (optional) or
		Skordalia - (garlic) sauce
		Skordalia Sauce
1		Garlic
3/4 lb	340g / 11oz	Potatoes - boiled, peeled
2 cups	474ml	Oil - (or more)
1/3 cup	78ml	Vinegar
		Almonds
		Walnuts

Recipe Instructions

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 minutes 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.

Source:
Jeff Smith

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