Roasted Beets With Potato Garlic Sauce-Patzaria
"This sounds like a yummy dish! Beets are a favorite of our family. Recipe from Californiagreekgirl.com The second set of ingredients are for the garlic sauce. The making of the garlic sauce starts at the potatoes. Cooking time us for the beets."
photo by Jostlori
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 lbs beets, washed
- 3 tablespoons garlic, minced
- 1⁄2 cup olive oil
- 1⁄2 cup red wine vinegar
- salt and pepper
- garlic sauce
- 4 potatoes, Idaho brown washed and unpeeled
- 3 tablespoons garlic, minced
- 1 cup olive oil
- 1⁄3 cup white wine vinegar (or plain white vinegar)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
- Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
- Test with knife for soft center.
- Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
- Place in a bowl and add garlic, olive oil, vinegar.
- Add the salt and pepper to taste.
- Serve warm or cold.
- Can be made 1-2 days ahead of time.
- Garlic Sauce.
- Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
- When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
- Add vinegar, salt and pepper.
- Blend thoroughly.
- Can be served at room temperature or cold.
- Can be made ahead 1-2 days.
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Reviews
-
This was very good. I enjoyed the combination of the beets, potatoes, and garlic in a way that was different to me. It was a great accompaniment to a blackened halibut recipe, and since I had extra beets left over I threw them in a salad. -
Oh My Goodness... this was such a great dish! But you better like garlic!!! The tangy creaminess of the skordalia is the perfect complement to the marinated roasted beets. And even though I feel like I could slay a vampire with my breath, I just can't seem to stop going back for one MORE little bite... -
I didn't have to go through the fuss of the first part of the recipe as I had vacuum-packed, pre-cooked beets, so I just made the garlic sauce part (called 'skordalia') here. The skordalia was rich and creamy and VERY garlicky, as it should be. This is one of my favourite greek salads, and it was enjoyed as per usual today. :-)
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