Greek cuisine · Salads & Mezze

Beet Salad with Skordalia

Lukewarm beet slices over airy garlic-potato purée, sprinkled with toasted walnuts.

Ingredients · for 4 servings

• 800 g beets
• 400 g floury potatoes
• 5 garlic cloves
• 80 g walnuts
• 3 tbsp white wine vinegar
• 10 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Wash the beets, leave the stem ends on, and boil unpeeled in salted water for 40–50 min. until the skin can be rubbed off with a thumb.
2. Meanwhile, peel the potatoes, cut into pieces, and boil in salted water for 20 min. until tender, then drain and let steam off briefly.
3. Press the hot potatoes through a ricer, stir in the finely grated garlic and the white wine vinegar, and work in 8 tbsp olive oil in a thin stream until a smooth, airy purée forms.
4. Season the skordalia with salt and pepper and set aside lukewarm, covered — it turns firm and sticky when cold.
5. Peel the beets while still warm, cut into 5 mm thick slices, and marinate with the red wine vinegar, the remaining olive oil, and a little salt.
6. Toast the walnuts dry for 3 min. and chop coarsely, spread the skordalia on a plate, layer the beet slices on top, and serve lukewarm sprinkled with walnuts and parsley.