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Roasted beets with garlic skordalia and walnuts. A pairing so natural it feels inevitable.
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ingredients
🥬 PRODUCE
•
6 medium beets, scrubbed
•
Fresh dill for serving
•
🧄 SKORDALIA
•
3 slices stale white bread, crusts removed
•
4–5 garlic cloves
•
½ cup walnuts, toasted
•
3 tbsp red wine vinegar
•
½ cup extra-virgin olive oil
•
Salt
•
🫙 DRESSING
•
2 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Salt
•
Black pepper
Lesvos
Beet Salad with Skordalia
Roasted beets with garlic skordalia and walnuts.
Roasted beets with garlic skordalia and walnuts. A pairing so natural it feels inevitable.
Ingredients
🥬 PRODUCE
— 6 medium beets, scrubbed
— Fresh dill for serving
— 🧄 SKORDALIA
— 3 slices stale white bread, crusts removed
— 4–5 garlic cloves
— ½ cup walnuts, toasted
— 3 tbsp red wine vinegar
— ½ cup extra-virgin olive oil
— Salt
🫙 DRESSING
— 2 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Baking sheet — for roasting beets.
— Food processor or mortar — for skordalia.
🔪 PREP FIRST
🥬 BEET PREP
— Wrap each beet individually in foil.
— Place on baking sheet.
🔥 OVEN
— Preheat oven to 400°F.
Method
STEP 1 — ROAST THE BEETS
— Roast foil-wrapped beets at 400°F for 50–60 minutes.
— You're looking for:
— A knife slides through the center with no resistance
— Let cool enough to handle.
— Peel under cold running water — skins slip off easily.
— Slice into wedges or rounds.
STEP 2 — MAKE SKORDALIA
— Soak bread in cold water 2 minutes.
— Squeeze out all excess water firmly.
— In food processor, combine:
— Soaked bread
— Garlic cloves
— Toasted walnuts
— 3 tbsp red wine vinegar
— 1 tsp salt
— Blend until smooth.
— With motor running, slowly drizzle in:
— ½ cup olive oil
— You're looking for:
— Thick, creamy paste
— Sharp garlic flavor up front
— Nutty walnut finish
👉 Taste and adjust — skordalia should be boldly garlicky.
STEP 3 — DRESS THE BEETS
— Toss beet wedges with:
— 2 tbsp olive oil
— 1 tbsp red wine vinegar
— Salt and pepper
STEP 4 — ASSEMBLE
— Spread skordalia across the base of a serving plate.
— Arrange beet wedges on top.
— Scatter chopped walnuts and fresh dill.
— Final drizzle of olive oil.
Chef's Note: Skordalia is boldly garlicky by design. If it doesn't make you pause, add another garlic clove.