*  Exported from  MasterCook  *

                     Batzaria Salata (Beet Salad)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      md            Beets -- or more
                        Oil (optional)
                        Vinegar (optional) -OR-
                        Skordalia garlic sauce
                        Skordalia Sauce:
   1                    Garlic head
     3/4  lb            Potatoes -- boiled, peeled
   2      c             Oil -- or more
     1/3  c             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 minutes. 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, please!

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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