Roasted Beets with Skordalia

Skordalia, coyly posing with some of its raw ingredients

Skordalia, draped like velvet over richly roasted beets

This is quite simply one of my very favourite foods. Starchy, oily, garlicky skordalia crowning sweetly concentrated roasted beets. Skordalia, to be absolutely traditional, should be a quite white paste made with potatoes or bread with the crusts removed. Mine is non-traditional. I like to leave the crusts on the bread I use. The stale bread for skordalia is also commonly soaked in water to soften it up beforehand, but I like to soak mine in dry white wine.

To roast the beets, wrap them in foil individually, or place them in a covered crock, and put them in a medium-hot oven for an hour or so. Once cool, their skins should schlup right off. Slice and serve.

 

Ingredients:

Stale bread

Dry white wine

Extra-virgin olive oil

Garlic

Salt

 

Method:

The proportions are pretty rough, but for a large batch you might use 10 oz. bread to 1 cup olive oil and 6-8 cloves of garlic. Soften up the bread beforehand by sprinkling it with wine. You don’t want puddles, just moistness. Chop the garlic and toss it in the blender, followed by the bread and the olive oil and a sprinkle of salt. Add more olive oil or wine if it appears too thick. Pour and/or scrape it into a bowl. That’s it!

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About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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