Title: Batzaria salata (beet salad)
 Categories: Salads, Greek
      Yield: 6 Servings
 
     12    Beets (or more), med. size
           Oil (optional)
           Vinegar (optional) OR
           Skordalia (garlic) Sauce

MMMMM----------------------SKORDALIA SAUCE---------------------------
      1    Head of garlic
    3/4 lb Potatoes, boiled, peeled
      2 c  Oil (or more)
    1/3 c  Vinegar
           Almonds
           Walnuts
 
     Select fresh tender beets and cut off the tops and roots. Wash the
  beets, without removing the skins, and boil in a large pot with ample
  water.  Meanwhile, clean the beet greens with the stems; add to the
  pot after the beets have cooked 30 min.  When beets are tender,
  remove and strain the liquid.  Peel the beets and cut them into round
  slices; chop up the greens. Mound greens in center of a platter and
  surround them with the beet slices.  Pour oil and vinegar over all,
  and serve. or serve with Skordalia (garlic) Sauce. Serve hot or cold.
  
     SKORDALIA SAUCE:  Clean garlic and mash it completely (you may use
  food processor).  Mash in potatoes, one by one, until you have a
  thick paste (the more potatoes you use, the more sauce you get--but
  less potent). Alternately add the oil and vinegar, beating
  constantly. If the sauce is too thick for your taste, add a little
  water or fish or chicken stock. NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !!
  
     NOTE:  Many people like to add almonds or walnuts to skordalia.
  These are mashed to a pulp and added to the paste before the
  potatoes, oil, and vinegar.