*  Exported from  MasterCook  *

                     BATZARIA SALATA     (BEET SALAD)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SPALDING
  12                    Beets (or more) -- med. size
                        Oil (optional)
                        Vinegar (optional) OR
                        Skordalia (garlic) Sauce
                        -----SKORDALIA SAUCE-----
   1                    Head of garlic
     3/4  pound         Potatoes, boiled -- peeled
   2      cups          Oil (or more)
     1/3  cup           Vinegar
                        Almonds
                        Walnuts

Select fresh tender beets and cut off the tops and roots. Wash the beets, without removing the skins, and boil in a large pot with ample water.  Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 min.  When beets are tender, remove and strain the liquid.  Peel the beets and cut them into round slices; chop up the greens.
Mound greens in center of a platter and surround them with the beet slices.  Pour oil and vinegar over all, and serve. or serve with Skordalia (garlic) Sauce.
Serve hot or cold.

 SKORDALIA SAUCE:  Clean garlic and mash it completely (you may use food processor).  Mash in potatoes, one by one, until you have a thick paste (the more potatoes you use, the more sauce you get--but less potent). Alternately add the oil and vinegar, beating constantly. If the sauce is too thick for your taste, add a little water or fish or chicken stock. NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !! 
 NOTE:  Many people like to add almonds or walnuts to skordalia. These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar.

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