Quick & Easy

Baby beetroot with skordalia

baby  beetrootwith skordalia
6
10M
15M
25M

Ingredients

Skordalia

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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