Skordalia and Roasted Beets

Michael Symon
Servings: 4 - 6
45 to 60 min

A classic dish from Michael Symon!

  • Ingredients
  • step-by-step directions
Skordalia and Roasted Beets
  • 3-4 cups day-old bread (crusts removed, 1-inch dice)
  • 1 1/4 cups lowfat 1% milk (divided)
  • 1/2 cup olive oil (plus 2 tablespoons, divided)
  • 1/2 cup sliced almonds
  • 4 cloves garlic (peeled, smashed)
  • 2 lemons (juiced)
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
Roasted Beets:
  • 6 beets (peeled, cut into 1/2-inch wedges)
  • 1/4 cup olive oil
  • 3-4 sprigs fresh thyme (plus more for garnish)
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • For the Skordalia: Place the bread in a large bowl and cover with 1 cup milk, pressing the bread down into the liquid so it's fully immersed. Set aside.
  • Place the garlic cloves in a small saucepan and cover with remaining 1/4 cup of milk. Simmer over low heat for 5-7 minutes.
  • Place the almonds in a dry saute pan and heat over medium-low heat. Once the almonds are lightly toasted, remove the pan from the heat and set aside. Lift the soaked bread out of the milk and remove to a blender. Add the garlic cloves, lemon juice, remaining 3/4 cup olive oil and the almonds. Blend until smooth. Add some of the reserved milk to thin out if necessary. Season with salt. Serve with the roasted beets.
  • For the Beets: Preheat the oven to 400ºF. Line a baking sheet with foil.
  • Place the beets on the foil, drizzle with olive oil and add the thyme sprigs. Season with salt and pepper. Bring the edges of the foil together to form a packet. Place in the oven and allow to roast for 35-40 minutes until the beets are tender. Remove from the oven and allow to cool slightly.
  • To serve, spread the skordalia on a platter and top with the roasted beets. Garnish with fresh thyme leaves and a drizzle of olive oil.
  • Tip: Rinsing the garlic in milk helps to eliminate the bitter, sharp taste of fresh garlic cloves.
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