Beets with Scordalia

Scordalia is a very popular Greek side dish. Basically it's a garlic dip or spread made with either a base of mashed potatoes or bread. Both are delicious and add a lot of flavor to a meal.


Today, our scordalia is made with mashed potatoes and it accompanies  a dish of red beets.

Steam 2lbs. of beets until a fork goes through without effort(about 40 minutes)

Let them cool

Boil about 2lbs. of peeled and diced white potatoes

Chop 3-4 garlic cloves

Drain the cooked potatoes(reserving some liquid) and mash them. Add some of the reserved liquid if the mashed potatoes are too thick. Add the garlic, half a cup of extra Virgin Greek olive oil, salt and white pepper and, mix well.

 

I chopped some arugula and topped it with tomatoes and cucumbers, dressed with extra virgin Greek olive oil and vinegar. Of course, don't forget the sea salt.

Peel and dice the cooled beets. Drizzle some olive oil and wine vinegar. Sprinkle some Greek sea salt and dig in!

 

It was a fabulous meal!

 

For an easy, tasty, healthy, meal do try this. The beets and the scordalia can be made earlier in the day and kept at room temperature until mealtime. They also make great leftovers! Truth be told, though, the meal tastes best the same day.You won't be disappointed!

 

Enjoy!

 

 

Maria