A tasty and colourful way of serving beetroot from Greece. The original recipe uses the beetroot leaves and stems, cooked and chopped, with the beetroot served on top.
The skordalia sauce is optional as the beetroot can be served just with a drizzle of olive oil and balsamic vinegar.
The quantities of the ingredients for this version are very much down to personal taste.
Almonds or walnuts can be added to the skordalia sauce. These should be mashed, with the garlic, to a smooth paste before adding the potatoes.
5 medium beets, unpeeled
6 cloves garlic, peeled
170 g potatoes, peeled, boiled and mashed
235 ml groundnut or another flavourless oil
45 ml white wine vinegar
Wash the beets and boil in a large pan with plenty of water until tender, about 30 minutes. Drain and set aside to cool.
When cool enough to handle, peel the beets and cut them into slices. Set aside.
Mash the garlic to a smooth paste in a pestle and mortar or food processor.
Gradually mash in the potatoes, until you have a thick smooth paste.
Alternately add the oil and vinegar, beating constantly. If the sauce is too thick for your taste, add a little water.
Arrange the beetroot in a serving dish with a bowl of sauce on the side. Serve at room temperature.