Roasted Beets with Skordalia


This recipe was adapted from one that we made in the deli kitchen at the Good Earth Food Co-op in St. Cloud, MN when I worked there. I switched some things up so as to not give away their magical recipe of course, but I was craving it the other day and just had to remake it and share.

Skordalia is typically a potato mash with walnuts and garlic. I subbed almonds because I’m not a super big fan of walnuts. There have been big beautiful beets at one of the local co-ops lately and I couldn’t resist buying some. I stinkin love beets.


  • 2 medium sized beets, peeled
  • 2 medium sized potatoes
  • 2 Tbsp olive oil
  • 1/2-1 whole bulb garlic, depending on your preference
  • 1/2 cup raw almonds
  • 2 tsp sea salt
  • 1 Tbsp red wine vinegar
  • 1-2 stalks green onion


Preheat oven to 400 degrees Fahrenheit. Chop beets. Drizzle with 1 Tbsp olive oil, 1 tsp sea salt, and 1 Tbsp red wine vinegar. Spread on parchment lined baking sheet and place in oven. Bake for 30-40 minutes until tender.


Wrap bulb of garlic in foil and place in oven. Roast for 30 minutes until tender. When it’s done, cut the roots off and the garlic should squeeze right out of it’s skin. It should mash easily, if it’s still a little raw, just mince.


Meanwhile, grind almonds in blender or food processor.


While beets and garlic are roasting, boil potatoes. Drain, cool enough to handle, and peel.


Mash potatoes, garlic, 1 Tbsp olive oil, almonds, and 1 tsp sea salt together until well combined and smooth.

Take beets out of oven and top with potatoes. Garnish with green onion. Serve and enjoy!



4 thoughts on “Roasted Beets with Skordalia

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