Batzaria salata (beet salad)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Beets (or more), med. size | |
| Oil (optional) | ||
| Vinegar (optional) OR | ||
| Skordalia (garlic) Sauce | ||
| 1 | Head of garlic | |
| ¾ | pounds | Potatoes, boiled, peeled |
| 2 | cups | Oil (or more) |
| ⅓ | cup | Vinegar |
| Almonds | ||
| Walnuts | ||
Directions
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