Beets And Skordalia Recipe

Inspired by The Shore

Time1h 30m

Serves4

Potato-garlic puree, cold pressed olive oil, dill, scallion, fleur de sel

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Ingredients

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1
Prepare the Beets
Wash the beets thoroughly, wrap them in aluminum foil, and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, then peel and dice.
2
Cook the Potatoes
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and set aside.
3
Make the Skordalia
In a blender or food processor, combine the cooked potatoes, garlic, cold pressed olive oil, and a pinch of fleur de sel. Blend until smooth and creamy. Adjust seasoning as needed.
4
Combine Ingredients
In a large bowl, mix the diced roasted beets with the skordalia. Stir in chopped fresh dill and finely sliced scallions. Adjust seasoning with more fleur de sel if desired.
5
Serve
Transfer the beets and skordalia mixture to a serving dish. Drizzle with additional olive oil and garnish with extra dill and scallion if desired.