Receta Batzaria Salata (Beet Salad)
by Global Cookbook

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	Raciónes: 6

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

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.