Name: Beetroot with Greek skordalia sauce
Prep time: 20 min
Cook time: 45 min
Yield: serves 4 as starter
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 2 tbsp / 30 ml olive oil; 20 ml / 1½ tbsp lemon juice; salt & pepper; 1/3 level tsp salt; 700 g of beetroot; ½ cup / 45 g almond flakes; 2-3 cloves of garlic / 1 bulb (if roasting); good grind of white pepper; fresh dill, to serve (optional)

Beetroot with Greek skordalia sauce

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Beetroot with Greek skordalia sauce is a classic Greek dish that's so simple yet to die for. Skordalia is a garlicky dip that complements sweet beetroot super well.

By: Ania (via Lazycatkitchen)

Original Publish: Sep 18, 2015

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 45 mins

Yields: serves 4 as starter

Nutrition Facts

202.48 Calories

3.95 gramsProtein

11.48 gramsCarbs

16.77 gramsFat

Instructions

Preheat the oven to 200° C / 400° F. Cut off beetroots stalks, clean the beetroots, peel them and cut into similar size pieces. I chopped mine into quarters.
IF YOU PREFER ROAST GARLIC: Take a whole bulb of garlic, chop 1 cm off the top to expose the flesh of individual cloves. Drizzle exposed cloves with 1 tbsp of olive oil, let the oil sink into the cloves and wrap the bulb in a piece of kitchen foil. Put it into the oven with the beets for about 40-60 min (depending on the size of the bulb). Check up on it in about 40 mins, garlic is ready when the cloves are very soft.