Name: Baby beetroot with skordalia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1.8 kilogram fresh baby beetroot; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; Skordalia; 2 medium_piece potatoes; 4 slice stale white bread; 6 clove garlic, crushed; 1/4 cup olive oil; 2 tablespoon lemon juice; cumin seeds, crushed, to serve (optional); cracked black pepper, to serve (optional)

Baby beetroot with skordalia

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Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

1.8 kilogram fresh baby beetroot

1 clove garlic, crushed

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

Skordalia

2 medium_piece potatoes

4 slice stale white bread

6 clove garlic, crushed

1/4 cup olive oil

2 tablespoon lemon juice

cumin seeds, crushed, to serve (optional)

cracked black pepper, to serve (optional)

Method

Baby beetroot with skordalia

1.Discard beetroot stems and leaves. Boil, steam or microwave unpeeled beetroot until just tender; drain. Cool 10 minutes; peel while warm, cut each beetroot in half.

2.Place beetroot on serving plate; pour over combined remaining ingredients. Serve with skordalia, topped with crushed cumin seeds and cracked black pepper, if desired.

Skordalia

3.Boil, steam or microwave potatoes until just tender; drain, mash well.

4.Discard crusts from bread, soak bread in cold water 2 minutes; drain, squeeze water from bread.

5.Blend or process bread, potato and garlic until smooth; with motor operating, add combined oil and juice in thin stream, process until sauce thickens.

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Ingredients

Method

Baby beetroot with skordalia

Skordalia

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