European
Greece - Side Dishes
Παντζάρια με Σκορδαλιά (Beetroot with Skordalia)
Chef's Menu Description
Earthy sweet boiled beetroots served chilled with their tender leafy greens, paired alongside authentic creamy Greek garlic skordalia dip.
Ingredients
- • 600g fresh whole beetroots with green tops attached
- • 3 tbsp Greek extra virgin olive oil, 2 tbsp red wine vinegar, coarse salt
- • Serving: 200g homemade Skordalia (garlic-potato or garlic-walnut dip)
Preparation Steps
1
Phase 1
Trim beet greens and wash thoroughly. Boil beetroot bulbs in salted water for 35-40 minutes until tender. In the last 5 minutes, add the washed green stems and leaves. Drain well.
2
Phase 2
Slip skins off warm beetroots using paper towels. Cut bulbs into 5mm thick rounds or wedges.
3
Phase 3
Toss sliced beetroots and tender greens with olive oil, red wine vinegar, and sea salt.
4
Phase 4
Arrange marinated beetroots and greens on a platter around a generous bowl of garlic skordalia dip. Serve chilled or room temperature.