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!
Beet Skordalia [Vegan]
- 1 cup blanched almonds
- 1 cup beets, chopped
- 1/2 cup sweet potato, chopped
- 3/4 cup olive oil
- 3 garlic cloves
- 1/4 cup lemon juice
- 3 tablespoons basil
- 1/2 teaspoons salt
- 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.