Ingredients
- Title:For the salad
- 2 bunches baby beetroot
- salt
- half a garlic clove, crushed
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- Title:For the skordalia
- 4-6 cloves garlic, peeled (depending on how garlicky you like it)
- 1/2 tsp salt
- 1 cup mashed potatoes (use about 3 white fluffy potatoes)
- 2 slices stale white bread, soaked in cold water and squeezed
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 1/3 cup extra virgin olive oil
Method
For the salad
Clean the beets by cutting off the leaves about 10cm from the beet and soak in a large bowl of cold water. Scrape the beet well with a small knife, soaking and washing both leaves and beets thoroughly (they can be very gritty from sandy soil).
Bring a large pot of salted water to the boil, add beets and cook until tender. The leaves only need 3-5 minutes, so add just before the beets are done.
Drain beets and leaves well in a colander, lay them on a platter and while still hot, dress with the garlic, salt, vinegar and oil. Allow to cool and serve with skordalia.
For the skordalia
Pound the garlic and salt in a mortar and pestle or a small bowl. Add potatoes and bread and stir vigorously, incorporating the lemon juice and vinegar. Gradually add the oil a few drops at a time, then in a slow steady stream until incorporated. Add salt to taste and chill.
Grilled spatchcock in garlic and yoghurt
I ate garlicky, lemony chicken with yoghurt throughout Greece - this recipe combines the marinade and the yoghurt to make the sauce. It isn't the most beautiful-looking dish, but the flavours are fantastic and make for a great barbecue.
