Beets and Skordalia (garlic sauce)
2-3 bunches of beets
1 lemon (juice)
4-12 garlic cloves (1clove per medium sized potato, if using larger potatoes, add more garlic)
4-6 T extra virgin olive oil
4-6 T white vinegar
Salt to taste plus a little more
Peel the potatoes and boil them in salted water.
Peel the garlic and place in a food processor. Remember, these aren’t garlic mashed potatoes, it’s a garlic sauce, so keep on peeling.
Add the olive oil to the food processor, if you’re using more garlic, the safest thing to do is to add more olive oil. The ration should be a table spoon per medium sized clove. Blend together.
Once the potatoes are completely cooked, add them to the food processor, along with the vinegar and the salt.
This dip can be served warm, room temperature or cold, but no matter what, it’s garlicky hot. Enjoy!!
Cut the stalks from the beets and place in a colander. Wash the stalks and boil them for about 10-12 minutes. Drain and place in a serving dish.
In a large pot of boiling water, boil the beets for 20-30 minutes. Pierce with a knife to see if they are cooked through.
Drain in a colander and cool them off with cold water. Before they completely cool, remove, by rubbing off the top layer of the beets. They outer layer should smear off very quickly. Cut off the root tail.
Cut the beets in quarters or bite sized pieces. Place in a serving bowl with the boiled stalks. Drizzle with extra virgin olive oil and lemon juice. Add a dollop or two of skordalia on top of each individual serving. ENJOY!!!!