Time: 45 mins
Source: Paul Gayler's Sauce Book
Notes: Chopped walnuts can be added to the blender. Feta can be added to the blender, or sprinkled on top. Also serve skordalia as a pitta dip.
- 300g floury potatoes
- 4 garlic cloves
- 175ml (extra-virgin olive oil)
- 2 tbsp lemon juice
- salt and pepper
- 450g cooked beetroot
- 4 eggs
- 2 tbsp vinaigrette
- 100g rocket leaves
- (optional) 25 g coriander leaves
- Peel potatoes, cut into chunks, simmer for 20 minutes until very soft
- Roast chopped beetroot 200C 20-25 mins
- Drain and lightly mash potato
- Mince garlic, add to the potato
- Pour oil in, while mashing. Form an emulsion
- Add the lemon juice, then season to taste
- Keep warm in the pan while warming plates
- Fry/poach/coddle the eggs
- Skordalia on each plate, then beetroot, then rocket, coriander if using, egg, then vinaigrette
