Patzaria Skordalia (roasted Beets) Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; wash and scrub beets to remove dirt.

Wrap each beet individually in aluminum foil with 1/2 tablespoon olive oil and a light sprinkle of salt and pepper, or toss beets in a bowl with remaining oil, salt and pepper and place on a parchment-lined baking sheet.

Roast beets for 45–60 minutes, until a skewer or knife slides into the center easily. Larger beets take longer. Remove from oven and let cool until they can be handled (15–20 minutes).

Once cool enough, rub the skins off with paper towels or peel with a knife. Cut into 1/2-inch wedges or roughly chop, set aside and keep warm.

Peel potatoes and cut into even 1-inch cubes so they cook evenly.

Place potatoes in a pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain completely.

While potatoes cook, smash or finely mince 4 of the garlic cloves. For a smoother, milder garlic flavor, blanch the garlic: put cloves in boiling water for 30 seconds then drain. Alternatively, roast garlic lightly for a sweeter note (optional).

Return drained potatoes to the warm pot off the heat for 1 minute to dry out excess moisture. Mash potatoes thoroughly using a ricer or potato masher until smooth.

In a bowl or stand mixer, combine mashed potatoes, prepared garlic, vinegar (or lemon juice), salt and pepper. With the mixer on low or by hand, slowly drizzle in the 6 tablespoons extra-virgin olive oil a tablespoon at a time, emulsifying until the mixture is smooth, creamy and spreadable. Taste and adjust seasoning and acidity as needed. If mixture is too stiff, thin with 1–2 tablespoons warm water or more olive oil to reach desired spreadable consistency.

Transfer skordalia to a serving dish and keep warm or at room temperature.

Thinly slice the red onion into half-moons and place in a small jar or bowl.

Combine red wine vinegar, warm water, sugar and 1/4 tsp salt; stir until sugar and salt dissolve. Pour the pickling liquid over the onions, press down so onions are submerged, and let sit at room temperature for at least 15 minutes (can be made an hour ahead or refrigerated for up to 3 days). Drain lightly before serving.

Thinly slice 2 cloves of fresh garlic very finely for garnish (or use slivers). Chop parsley and set aside.

On a shallow serving plate, spread a generous layer (about 1/2–3/4 cup) of the skordalia in the center, creating a slight well.

Arrange roasted beet wedges around and on top of the skordalia, leaving some beets exposed for color.

Scatter pickled red onions over the beets, then top with the thinly sliced fresh garlic, chopped parsley, and a light drizzle (about 1 tablespoon) of extra-virgin olive oil.

Serve immediately with warm pita wedges and lemon wedges on the side for squeezing. Leftover skordalia keeps covered in the fridge for 3–4 days; roasted beets keep 3–5 days refrigerated.