FASTING RECIPE: Roasted beetroot salad with almond skordalia

This beetroot salad stands out for two reasons: the double cooking method and the special almond-based skordalia. Try it now during this fasting period as it’s easy and can be kept for a few days in the fridge.

Materials for four servings:

1.5 kilos of beets with leaves
50 ml extra virgin olive oil
25 ml of red wine vinegar
One medium white onion, finely chopped

For the skordolia

400 gr. raw almonds, soaked in water overnight
50 ml of red wine vinegar
Two cloves of garlic
150 ml of water
200 ml extra virgin olive oil
salt

Procedure

Step 1

Remove the leaves from the beets and boil them until their stalks soften. In another pot of cold water, boil the leaves until soft. Clean them from the skin and cool them.

Step 2

Skordalia: Put all the ingredients in the blender except the olive oil. Beat very well to break the almonds completely. Finally, add the olive oil and beat until it thickens and you have a garlic paste. Add salt and serve in a bowl.

Step 3

Cut the beets and put them in a non-stick pan. Add the leaves and sprinkle them with olive oil. Lightly salt them and grill them on a hot grill until they soften.

Step 4

Take out and sprinkle with the vinegar. Place on the plate, add chopped onion and serve.

Gigas Ksenakis is a columnist for Cantina. Translated by Paul Antonopoulos. 

READ MORE: Artichokes with leeks.

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