Beet Skordalia
[Vegan]
Author Bio
Ashley Smyczek shows that the best things in life are homemade, especially when it comes...
Ashley Smyczek shows that the best things in life are homemade, especially when it comes to practical sweets and snacks. To her, being “practiganic” is about eating and living naturally and organic while still being practical. Through this way of life and on her blog PractiGanic, she has discovered the best things in life are homemade. Her blog includes vegetarian, vegan, raw, and gluten-free recipes, natural remedies, and bath and body serums. She also includes fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy! Read more about Ashley Smyczek
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Beet Skordalia [Vegan]
Skordalia is a thick purée in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, liquid-soaked stale bread, or in this case beets —and then beating olive oil in to make a smooth emulsion. This beet skordalia will be your...
Skordalia is a thick purée in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, liquid-soaked stale bread, or in this case beets —and then beating olive oil in to make a smooth emulsion. This beet skordalia will be your staple after you try it! It is dynamic, delicious and so simple to make. Give it a shot!
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Ingredients You Need for Beet Skordalia [Vegan]
How to Prepare Beet Skordalia [Vegan]
- Preheat the oven for 375 degrees F. Roast beets until them are soft.
- In a pot of boiling water, cook potatoes until they are soft. Drain.
- In a food processor, add all ingredients together and puree until smooth. It should be the consistency of hummus.
- Enjoy!!!
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