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BATZARIA SALATA (BEET SALAD)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek
Amount Measure Ingredient -- Preparation Method
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12 Beets (or more) -- med. size
Vinegar (optional) OR
Skordalia (garlic) Sauce
1 Head of garlic
3/4 pound Potatoes, boiled -- peeled
2 cups Oil (or more)
1/3 cup Vinegar
Select fresh tender beets and cut off the tops and roots. Wash the beets,
without removing the skins, and boil in a large pot with ample water.
Meanwhile, clean the beet greens with the stems; add to the pot after the beets
have cooked 30 min. When beets are tender, remove and strain the liquid. Peel
the beets and cut them into round slices; chop up the greens.
Mound greens in center of a platter and surround them with the beet slices.
Pour oil and vinegar over all, and serve. or serve with Skordalia (garlic)
Serve hot or cold.
SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food
processor). Mash in potatoes, one by one, until you have a thick paste (the
more potatoes you use, the more sauce you get--but less potent). Alternately
add the oil and vinegar, beating constantly. If the sauce is too thick for
your taste, add a little water or fish or chicken stock. NO LUMPS IN THIS
SAUCE, P-L-E-A-S-E !!
NOTE: Many people like to add almonds or walnuts to skordalia. These are
mashed to a pulp and added to the paste before the potatoes, oil, and vinegar.
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