Beet Salad With Skordalia Dressing Garlic Potato Puree Recipe

This stunning beet salad, perfect as a vibrant appetizer or light lunch, features tender roasted beets paired with a creamy, garlicky skordalia (Greek potato puree). The earthy sweetness of the beets is beautifully complemented by the richness of the skordalia. Serve with crusty bread for dipping – the perfect combination of textures and flavors! Impress your guests with this elegant and surprisingly easy recipe.

Prep Time 30 mins
Cook Time 50 mins
Calories 752.5 kcal
Protein 7g
Rating 1.7 (3 Reviews)
Beet Salad With Skordalia Dressing Garlic Potato Puree 33

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beet Salad With Skordalia Dressing Garlic Potato Puree

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beet Salad With Skordalia Dressing Garlic Potato Puree? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beet Salad With Skordalia Dressing Garlic Potato Puree

  1. Preheat oven to 400°F (200°C).
  2. Wash 1 lb medium beets thoroughly, trimming off the tops and roots. Do not peel.
  3. Wrap each beet individually in foil.
  4. Roast for 45-60 minutes, or until tender when pierced with a fork.
  5. While beets roast, prepare the skordalia (see step 12 onwards).
  6. Once beets are cool enough to handle, peel and slice into 1/4-inch thick rounds.
  7. Clean and chop 1 cup beet greens, discarding tough stems.
  8. Arrange beet greens in the center of a serving platter.
  9. Arrange beet slices around the greens.
  10. Drizzle with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper to taste.
  11. Serve immediately with skordalia and crusty bread.
  12. For the Skordalia: Peel and mince 4 cloves garlic.
  13. Boil 1 lb small Yukon Gold potatoes until tender. Drain well and mash thoroughly.
  14. Add the minced garlic to the mashed potatoes.
  15. Gradually whisk in 1/2 cup olive oil and 2 tablespoons lemon juice, until smooth and creamy.
  16. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Lunch Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Low Protein Appetizers Salads Condiments Etc Greek European Dietary Low Sodium Low Carb Low In Something