Greek Beetroot With Garlic Sauce (Skordalia)

Photo: symposio

Ingredients

6 medium size beetroots

2 tablespoons olive oil

For the Garlic Sauce

6 cloves of garlic

6 medium size potatoes

3 tablespoons lemon juice

120 milliliters extra virgin olive oil

50 milliliters of water from the boiled potatoes

Preparation

Put the beetroots in a pan of water that has already been brought to the boil and continue boiling until they are tender.

Remove the beetroots, rinse them under cold water and discard the skin.

Cut them into chunky pieces, place them on a dish and pour 2 tablespoons of olive oil on top.

For the Garlic Sauce

Boil the potatoes in salted water.

When they are boiled, remove them but do not throw away the water (see Ingredients above).

Remove the skin from the garlic cloves and wash them.

Put them in a food processor along with the potatoes and the other ingredients and make a thick sauce.

If the sauce is too thick, just add some more water from the boiled potatoes.

Serve the sauce on top of the beetroot.

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About

Greek Garlic Sauce - Skordalia - is a delicious accompaniment for a variety of dishes, but here we have it with beetroot. It can also be served on top of green beans and potatoes - adding olive oil to the vegetables before you pour the sauce on top, and is an excellent accompaniment, with the vegetables, for fried squid or any other fried seafood.