Baby Beets With Greek Skordalia Purée

• 4 lb fresh baby beets, stems and leaves trimmed
• 1 clove garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• None None Greek Skordalia Puree
• 2 None medium potatoes
• 4 slices stale white bread, crusts removed, soaked in cold water for 2 mins, drained, excess water squeezed out
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• None None cumin seeds, crushed, to serve (optional)
• None None cracked black pepper, to serve (optional)

1. Boil, steam or microwave beets until just tender then drain. Let cool for 10 mins then peel while still warm. Cut beets in 1/2 and arrange on a serving platter.
2. Whisk together garlic, olive oil and red wine vinegar then pour over beets. Season.
3. Meanwhile, to make the skordalia puree, boil, steam or microwave potatoes until just tender. Drain then transfer to a food processor along with bread and garlic and process until smooth. With the motor running, add oil and lemon juice in a thin stream. Process until sauce thickens.
4. Serve beets with skordalia. Top with crushed cumin seeds and cracked black pepper, if desired.

fresh baby beets, clove garlic, olive oil, red wine vinegar, skordalia puruee, potatoes, white bread, garlic, olive oil, lemon juice, cumin seeds, cracked black pepper

Taken from recipes-plus.com/api/v2.0/recipes/33393 (may not work)