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Skordalia with roasted beetroots

Skordalia with Roasted Beetroots

Liyana
This Skordalia with Roasted Beetroots is a vibrant Mediterranean-inspired dish featuring creamy Greek garlic potato dip topped with sweet, caramelized roasted beets. Perfect as an appetizer, mezze addition, or elegant side dish, this Skordalia with Roasted Beetroots delivers bold flavor and stunning presentation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • For the Roasted Beetroots:
  • 3 medium beetroots peeled and cut into wedges
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Skordalia:
  • 2 large starchy potatoes Yukon Gold or Russet, peeled and cubed
  • 3 –4 cloves garlic adjust to taste
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 –2 tablespoons warm water if needed for texture
  • Optional Garnish:
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped parsley
  • Drizzle of olive oil
  • Pinch of smoked paprika

Instructions
 

  • Preheat Oven
  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • Roast the Beets
  • Toss beet wedges with olive oil, salt, and black pepper.
  • Spread evenly on the baking sheet.
  • Roast for 30–35 minutes, flipping halfway through.
  • Beets should be fork-tender and lightly caramelized.
  • Remove and let cool slightly.
  • Cook the Potatoes
  • Place cubed potatoes in a large pot of salted water.
  • Bring to a boil and cook 15–20 minutes until fork-tender.
  • Drain thoroughly.
  • Make the Skordalia
  • Add hot drained potatoes to a food processor.
  • Add garlic, olive oil, vinegar (or lemon juice), salt, and white pepper.
  • Blend until smooth and creamy.
  • If too thick, add warm water 1 tablespoon at a time until spreadable.
  • Assemble
  • Spread skordalia evenly on a serving platter.
  • Arrange roasted beets on top.
  • Drizzle with olive oil and sprinkle with fresh herbs or smoked paprika.
  • Serve
  • Serve warm or at room temperature with pita, crusty bread, or as a side dish.

Notes

  • Use starchy potatoes for the smoothest texture.
  • Drain potatoes very well to prevent watery skordalia.
  • Start with 3 garlic cloves and adjust to taste.
  • Acid (lemon juice or vinegar) is essential for balancing the garlic.
  • Store components separately for best freshness.
  • Not recommended for freezing due to texture changes.
Keyword Greek garlic potato dip, roasted beet appetizer, Skordalia with Roasted Beetroots