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Categories:
fresh baby beets clove garlic olive oil red wine vinegar Skordalia Purée potatoes white bread garlic olive oil lemon juice cumin seeds cracked black pepper
Viewed: 72 - Published at: 5 years agoIngredients
- 4 lb fresh baby beets, stems and leaves trimmed
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- None None Greek Skordalia Puree
- 2 None medium potatoes
- 4 slices stale white bread, crusts removed, soaked in cold water for 2 mins, drained, excess water squeezed out
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- None None cumin seeds, crushed, to serve (optional)
- None None cracked black pepper, to serve (optional)
Method
- Boil, steam or microwave beets until just tender then drain. Let cool for 10 mins then peel while still warm. Cut beets in 1/2 and arrange on a serving platter.
- Whisk together garlic, olive oil and red wine vinegar then pour over beets. Season.
- Meanwhile, to make the skordalia puree, boil, steam or microwave potatoes until just tender. Drain then transfer to a food processor along with bread and garlic and process until smooth. With the motor running, add oil and lemon juice in a thin stream. Process until sauce thickens.
- Serve beets with skordalia. Top with crushed cumin seeds and cracked black pepper, if desired.
