Beet Salad With Skordalia Dressing Garlic Potato Puree Recipes

SKORDALIA (GREEK GARLIC-POTATO SPREAD)

Steps:

• Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
• In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
• Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
• Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

BEET SALAD DRESSING (QUICK & EASY)

Steps:

• Gather the dressing ingredients.
• Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
• Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!

GARLICKY BEET DELIGHT

Steps:

• Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

BEET SALAD WITH SKORDALIA DRESSING (GARLIC-POTATO PUREE)

Steps:

• 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 minutes. When beets are tender, remove and strain off 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.
• Dress with olive oil, lemon juice and salt and pepper to taste. Serve with the skordalia (the skordalia is served as a 'meze' - in it's own bowl, and dibs and dabs of the skordalia are enjoyed with forkfuls of the beet slices and/or greens). Make sure you have a good quality, artisanal loaf of bread to enjoy with this.
• To make Skordalia: Clean garlic and mash it completely (you may use food processor or blender). Mash in potatoes, one by one, until you have a thick puree. Alternately, add the oil and vinegar, beating constantly getting rid of all lumps (you want it very smooth). Many people like to add almonds or walnuts to skordalia, but this is optional.

PANTZARIA SALATA: COLD BEET AND GARLIC SALAD

Steps:

• If using fresh beets : Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.
• Bring to a boil and cook until firm but cooked, about 40 to 50 minutes. Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
• Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.

ROASTED BEET AND SWEET POTATO SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.