Roasted Beet Salad with Skordalia (Potato Dip)

  • Yield 3 cups

A creamy potato dip from Greece is surrounded by earthy roasted beets.


5 skin-on Idaho baking potatoes
5 garlic cloves, minced
1 teaspoon kosher salt
1/2 cup very good-quality Greek or Italian extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons water
2 medium red beets, peeled and cut into wedges
2 medium golden beets, peeled and cut into small wedges
2 teaspoons olive oil
1/8 teaspoon cinnamon
Salt and fresh ground black pepper, to taste
3 cups field greens
1 cup plus 2 tablespoons Skordalia (Potato Dip, recipe given)


  1. To prepare the Skordalia: Place potatoes in a large pot of water and bring to a boil. Cook 30 minutes until tender, drain and set aside to cool 15 minutes.
  2. Holding the potatoes with a kitchen towel, peel, break up and place in a food processor fitted with the metal blade. Add garlic and salt. Use on/off pulses to combine. Add the olive oil, lemon juice and water and use on/off pulses until combined and smooth. Makes 3 cups.
  3. To prepare the salad: Preheat oven to 375F.
  4. In a medium bowl, toss beets, oil, cinnamon, salt and pepper. Place on a baking pan with sides and bake 35 to 40 minutes until just tender and lightly browned. Set aside.
  5. Place 3 tablespoons skordalia in the center of each of 6 plates. Scatter 1/2 cup field greens around the plate. Top skordalia with a few pieces of roasted beets and serve. 



Get every new post delivered to your Inbox.

Join 278 other followers