Batzaria Salata (Beet Salad)

Title:
Batzaria Salata (Beet Salad)

Yield:
6 Servings

Categories:
Salads,
Greek




Ingredients:





    12    Beets (or more), med. size


          Oil (optional)


          Vinegar (optional) OR


          Skordalia (garlic) Sauce





------------------------------SKORDALIA
SAUCE------------------------------


     1    Head of garlic


   3/4 lb Potatoes, boiled, peeled


     2 c  Oil (or more)


   1/3 c  Vinegar


          Almonds


          Walnuts





    Select fresh tender beets and cut off the tops and roots. Wash the


 beets, without removing the skins, and boil in a large pot with ample


 water.  Meanwhile, clean the beet greens with the stems; add to the pot


 after the beets have cooked 30 min.  When beets are tender, remove and


 strain the liquid.  Peel the beets and cut them into round slices; chop up


 the greens. Mound greens in center of a platter and surround them with the


 beet slices.  Pour oil and vinegar over all, and serve. or serve with


 Skordalia (garlic) Sauce. Serve hot or cold.


 


    SKORDALIA SAUCE:  Clean garlic and mash it completely (you may use food


 processor).  Mash in potatoes, one by one, until you have a thick paste


 (the more potatoes you use, the more sauce you get--but less potent).


 Alternately add the oil and vinegar, beating constantly. If the sauce is


 too thick for your taste, add a little water or fish or chicken stock. NO


 LUMPS IN THIS SAUCE, P-L-E-A-S-E !!


 


    NOTE:  Many people like to add almonds or walnuts to skordalia. These


 are mashed to a pulp and added to the paste before the potatoes, oil, and


 vinegar.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini