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Skordalia
by Lucy Economos
(Greek Garlic Sauce to serve on boiled, sliced beets)
- 6 beets sliced and boiled
- 4 potatoes boiled & peeled
- 3 cloves garlic (or to taste)
- 1/4 cup olive oil
- 1/4 cup hot water from beets
- 2 lemons squeezed
- 3 tbsp apple cider vinegar
Purée garlic, olive oil, lemon juice, apple cider vinegar, and hot water in food processor.
Mash the potatoes with the purée mix.
Serve on top of the beets.
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