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beet salad with skordalia dressing garlic potato puree


this is a great 'salad' that may be best served as an appetizer. crusty bread to accompany (and to spread extra skordalia on).


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  1. Select fresh tender beets and cut off the tops and roots
  2. Wash the beets
  3. Without removing the skins
  4. And boil in a large pot with ample water
  5. Meanwhile
  6. Clean the beet greens with the stems
  7. Add to the pot after the beets have cooked 30 minutes
  8. When beets are tender
  9. Remove and strain off the liquid
  10. Peel the beets and cut them into round slices
  11. Chop up the greens
  12. Mound greens in center of a platter and surround them with the beet slices
  13. Dress with olive oil
  14. Lemon juice and salt and pepper to taste
  15. Serve with the skordalia
  16. Make sure you have a good quality
  17. Artisanal loaf of bread to enjoy with this
  18. To make skordalia: clean garlic and mash it completely
  19. Mash in potatoes
  20. One by one
  21. Until you have a thick puree
  22. Alternately
  23. Add the oil and vinegar
  24. Beating constantly getting rid of all lumps
  25. Many people like to add almonds or walnuts to skordalia
  26. But this is optional

Step 15

Total Time in Minute 50

Ingredients Count 9

cooking beet salad with skordalia dressing  garlic potato puree

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Extra virgin olive oil

Fresh lemon juice

Salt and pepper





Whole almonds

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