Roasted Beets with Potato Garlic Sauce –”Patzaria”

by Mary Papoulias-Platis

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Beets are a staple in the Greek diet along with this garlic-potato recipe.  In my house they are a comfort food! We often serve these together, trust me this is definitely a match made in heaven.

By roasting the beets instead of boiling them in water, you get a more intense earthy taste. Wrap in parchment then the foil if you wish and roast in the oven. This is something you can do ahead of time , or the night before a dinner. Remove from the refrigerator and serve warm or at room temperature.

What is garlic sauce?
The garlic sauce can be made ahead of time, lasts in the refrigerator for days. Use a starchy potato when using this recipe. Leftovers can be used as a spread with toast, sandwiches, or served with fish. When making the sauce I prefer to hand mash it with a mortar and pestle or by using a potato masher. Keep the greens from the beets, saute or boil them and add them to your beets.

Roasted Beets with Potato Garlic Sauce –”Patzaria”
 
Roasted Beets and Garlic sauce is a Traditional recipe at every Greek table.
Author:
Recipe type: Side Dish
Cuisine: Greek
Serves: 6-8
Ingredients
  • 2 pounds of beets, washed
  • 3 tablespoons minced garlic
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • salt and pepper to taste
Instructions
  1. Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
  2. Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
  3. Test with knife for soft center.
  4. Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
  5. Place in a bowl and add garlic, olive oil, vinegar.
  6. Add the salt and pepper to taste.
  7. Serve warm or cold.
  8. Can be made 1-2 days ahead of time.

Beets with garlic sauce

Potato Garlic Sauce
 
A traditional Greek beet recipe made often in the homes for the holidays or weekly as a side dish.
Author:
Recipe type: Side Dish
Cuisine: Greek
Serves: 2 cups
Ingredients
  • 4 Idaho brown potatoes, washed and unpeeled
  • 3 tablespoons minced garlic
  • 1 cup olive oil
  • ⅓ cup white wine vinegar,or plain white vinegar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
  2. When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
  3. Add vinegar, salt and pepper.
  4. Blend thoroughly.
  5. Can be served at room temperature or cold.
  6. Can be made ahead 1-2 days.

See Cooking Techniques forMaking Roasted Beets  at: http://www.californiagreekgirl.com/?p=1814

© 2010 – 2015, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Jem

We LOVE roasted beets. Just bake in the oven until tender. Cool and peel. Leave a bit of stem on the beets and they won’t weep juice as much. They are very sweet this way. We make a sauce with thick yogurt, a few cloves of roasted garlic (bake a few heads while roasting the beets), a bit of fresh dill, a dash of vinegar and salt to taste. Serve this over warm beets and it’s heaven. I must try your Skordalia as well!

2 Mary Papoulias-Platis

Hi Jem,
Thank-you for your information on beets. I like the yogurt as well! More people need to try them their delicious!!

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