Beets Recipe

Preheat the oven to 400°F (200°C).

Wash the red and golden beets thoroughly to remove any dirt. Trim the tops and roots, but leave the skins on.

Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

Once roasted, remove the beets from the oven and allow them to cool slightly. Peel the skins off using your hands or a paper towel.

Cut the beets into bite-sized wedges and place them in a bowl.

Finely slice the red onion and add it to the bowl with the beets.

In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Pour the dressing over the beets and onions.

Gently toss to combine and let marinate for at least 30 minutes before serving. Garnish with fresh parsley.

In a small saucepan, bring water to a boil and add the almonds. Blanch for about 1-2 minutes, then drain and peel the almonds.

In a food processor, combine the peeled almonds, garlic cloves, lemon juice, and salt. Process until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.

If the skordalia is too thick, add water a little at a time until the desired consistency is reached.

Taste and adjust seasoning if necessary. Set aside until ready to serve.