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Beet And Potato Skordalia Recipe
|Beets||1 Pound (2 Large, About 500 Grams)|
|Baking potatoes||1 Pound (2 Pieces, 500 Grams)|
|Garlic head||1 Clove (5 gm)|
|Hot pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
Calories 282 Calories from Fat 5
% Daily Value*
Total Fat 0.6 g0.92%
Saturated Fat 0.11 g0.55%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 387.6 mg16.1%
Total Carbohydrates 64 g21.2%
Dietary Fiber 9.4 g37.5%
Sugars 16.8 g
Protein 9 g17.4%
Vitamin A 1.6% Vitamin C 41.7%
Calcium 7.1% Iron 21.4%
*Based on a 2000 Calorie diet
Wrap in foil.
Wrap potatoes in foil.
Trim about 1/2 inch/1 cm off top of garlic and wrap garlic head in foil.
Arrange foil packages on baking sheet and bake in preheated 400Â°F/200Â°C oven.
Bake garlic for 45 minutes, potatoes for 1 hour and beets for 1 1/2 hours.
Check to see if vegetables are cooked by squeezing garlic and by piercing potatoes and beets.
Cool beets until you can handle them.
Peel while they are still warm the skins should just slip off.
Scoop potatoes out of skins.
In bowl, mash beets with potatoes.
Squeeze garlic out of skins and mash with potatoes and beets (mixture could also be pureed).
Stir in hot pepper sauce, vinegar, salt and pepper.