Batzaria Salata (Beet Salad)

Title: Batzaria Salata (Beet Salad)
Categories: Salads, Greek
Yield: 6 Servings

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