Recipe#6674

Title: BATZARIA SALATA (BEET SALAD)

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.