Beets & Skordalia Recipe

Inspired by The Shore

Time1h

Serves4

potato-garlic puree, scallions, dill, olive oil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Beets
Wash and trim the beets, then place them in a pot of water. Boil for about 30-40 minutes or until fork-tender. Once cooked, peel and chop into small pieces.
2
Make the Skordalia
Peel and chop the potatoes, then boil them until tender, about 15-20 minutes. Drain and let cool slightly. In a mixing bowl, mash the potatoes and garlic together until smooth.
3
Combine Ingredients
Mix in the chopped scallions, fresh dill, and olive oil into the mashed potato mixture. Blend until creamy. Season with salt and black pepper to taste.
4
Serve
On a serving plate, lay out the beets and serve the skordalia on the side. Drizzle with additional olive oil if desired.