Shanna's Beet Greek Salad
12 x 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 cup Oil (or more)
1/3 cup Vinegar
Almonds
Walnuts
Method :
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 !!