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  Recipe Home » Salads » Batzaria Salata (Beet Salad)
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  Batzaria Salata (Beet Salad)
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 357
Ingredients:
12 each Beets (or more), med. size
Oil (optional)
Vinegar (optional) OR
Skordalia (garlic) Sauce

MMMMMSKORDALIA SAUCE

1 each Head of garlic
3/4 lb Potatoes, boiled, peeled
2 cup Oil (or more)
1/3 cup Vinegar
Almonds
Walnuts
Instructions:
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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