Roasted Beets With Potato Garlic Sauce Patzaria Recipes

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

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.

ROASTED BEETS & GARLIC

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

ROASTED BEETS WITH POTATO GARLIC SAUCE-PATZARIA

Steps:

• Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
• Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
• Test with knife for soft center.
• Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
• Place in a bowl and add garlic, olive oil, vinegar.
• Add the salt and pepper to taste.
• Serve warm or cold.
• Can be made 1-2 days ahead of time.
• Garlic Sauce.
• Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
• When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
• Add vinegar, salt and pepper.
• Blend thoroughly.
• Can be served at room temperature or cold.
• Can be made ahead 1-2 days.