Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Beets (or more), med. size Vinegar (optional) OR
Oil (optional) Skordalia (garlic) Sauce

----------------------SKORDALIA SAUCE---------------------------
1 ea Head of garlic 1/3 c Vinegar
3/4 lb Potatoes, boiled, peeled Almonds
2 c Oil (or more) 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.

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