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Roasted beetroot with almond skordalia

Name: Roasted beetroot with almond skordalia recipe
Yield: 6
Ingredients: 6 (approx. 1kg total) medium beetroots, peeled, quartered, 3cm stems attached; 2 tbs extra virgin olive oil; 15 white anchovies or good-quality canned anchovies, drained; Flat-leaf parsley, to serve; 250g potatoes, peeled, quartered; 1 garlic clove, crushed; 1 tbs white wine vinegar; 1/4 cup (60ml) extra virgin olive oil; 20g blanched almonds, finely chopped

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by Rick Stein

Chef, author, TV presenter

Sep 05, 2020

Skordalia is a traditional Greek puree that's custom-made for garlic lovers.

6 (approx. 1kg total) medium beetroots, peeled, quartered, 3cm stems attached
2 tbs extra virgin olive oil
15 white anchovies or good-quality canned anchovies, drained
Flat-leaf parsley, to serve

Skordalia

250g potatoes, peeled, quartered
1 garlic clove, crushed
1 tbs white wine vinegar
1/4 cup (60ml) extra virgin olive oil
20g blanched almonds, finely chopped

Method

1.

Preheat oven to 200°C. Place beetroot in a large roasting pan, drizzle with the olive oil and season to taste. Roast for 1 hour - 1 hour 15 minutes until tender.
2.

Meanwhile, for the skordalia, boil the potatoes in salted water until tender. Drain well, then mash or rice the potatoes into a bowl. Add the garlic, then the vinegar and olive oil alternately, 1 spoonful at a time, beating after each addition. Stir in 1 tsp salt, 1 tsp freshly ground black pepper and almonds. Loosen the consistency with 2 tbs warm water. Top with beetroot, anchovies and parsley to serve.

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