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Recipe Category: Salad
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Easy Beet Salad Recipe
Ingredients
- recipe for: Batavia Salata Beet Salad
- Serving Size : 6
- 12 beets (or more) – medium size
- oil (optional)
- vinegar (optional) or skordalia (garlic) sauce
skordalia sauce:
- 1 head garlic
- 3/4 pound potatoes, boiled – peeled
- 2 cups oil (or more)
- 1/3 cup vinegar
- almonds
- walnuts
Method
- 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.
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