*  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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