European Recipes: Greek Recipes: Batzaria Salata(Beet Salad)

* Exported from MasterCook *

                      BATZARIA SALATA     (BEET SALAD)

Recipe By     :
Serving Size : 6    Preparation Time :0:00
Categories    : Salads                           Greek

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                         SPALDING
   12                    Beets (or more) -- med. size
                         Oil (optional)
                         Vinegar (optional) OR
                         Skordalia (garlic) Sauce
                         -----SKORDALIA SAUCE-----
    1                    Head of garlic
      3/4 pound         Potatoes, boiled -- peeled
    2      cups          Oil (or more)
      1/3 cup           Vinegar
                         Almonds
                         Walnuts

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)
Sauce.
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.