Beets, Snow Peas, and New Potatoes with Garlic-parsley Skordalia


Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

What you will need


1/2 cup blanched almonds, soaked in water for 3 hours and drained

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

8 garlic cloves, coarsely chopped

1/2 cup prepared mashed potatoes (such as Simply Potatoes)

1/2 cup coarsely chopped fresh flat-leaf parsley

2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry

1/4 cup olive oil

1/4 teaspoon ground white pepper

1/2 cup plain 2% reduced-fat Greek yogurt

1/2 teaspoon grated lemon rind

1/2 teaspoon sumac (optional)



1 1/2 pounds small red beets, washed and trimmed

3 tablespoons fresh lemon juice

1 cinnamon stick (optional)

1 pound small red potatoes, quartered

1 tablespoon olive oil

1/2 pound snow peas, trimmed

1/2 teaspoon kosher salt

2 lemons, quartered


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