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Ingredientes
- 12 x Beets (or possibly more), med. size Oil (optional) Vinegar (optional) Or possibly Skordalia (garlic) Sauce
- 1 head of garlic
- 3/4 lb Potatoes, boiled, peeled
- 2 c. Oil (or possibly more)
- 1/3 c. Vinegar Almonds Walnuts
Direcciones
- 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 in to the pot after the beets have cooked 30 minutes. 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 possibly serve with Skordalia (garlic) Sauce. Serve warm or possibly cool.
- SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food processor). Mash in potatoes, one by one, till you have a thick paste
- (the more potatoes you use, the more sauce you get-but less potent).
- Alternately add in the oil and vinegar, beating constantly. If the sauce is too thick for your taste, add in a little water or possibly fish or possibly chicken stock. NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !!
- NOTE: Many people like to add in almonds or possibly walnuts to skordalia. These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 735 | |
| Calories from Fat 644 | 88% |
| Total Fat 72.91g | 91% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 554mg | 16% |
| Total Carbs 21.03g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.88g | 5% |
| Protein 2.76g | 4% |
