Ingredientes para Beet Salad With Skordalia Dressing Garlic Potato Puree
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Cómo preparar Beet Salad With Skordalia Dressing Garlic Potato Puree
- Preheat oven to 400°F (200°C).
- Wash 1 lb medium beets thoroughly, trimming off the tops and roots. Do not peel.
- Wrap each beet individually in foil.
- Roast for 45-60 minutes, or until tender when pierced with a fork.
- While beets roast, prepare the skordalia (see step 12 onwards).
- Once beets are cool enough to handle, peel and slice into 1/4-inch thick rounds.
- Clean and chop 1 cup beet greens, discarding tough stems.
- Arrange beet greens in the center of a serving platter.
- Arrange beet slices around the greens.
- Drizzle with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper to taste.
- Serve immediately with skordalia and crusty bread.
- For the Skordalia: Peel and mince 4 cloves garlic.
- Boil 1 lb small Yukon Gold potatoes until tender. Drain well and mash thoroughly.
- Add the minced garlic to the mashed potatoes.
- Gradually whisk in 1/2 cup olive oil and 2 tablespoons lemon juice, until smooth and creamy.
- Season with salt and pepper to taste. Optional: Add 1/4 cup chopped almonds or walnuts.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
50g
Carbs
8g
