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Vegan Greek/Middle Eastern Recipes
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Roasted Beets with Skordalia
from: Allison - Chicago, USA

Taken from "The Greek Vegetarian"--forgot the author

Roasted Beets

  • 4 large beets
  • 2 large garlic cloves, crushed
  • 1 tsp. allspice berries
  • 1/2-1 tsp. black peppercorns
  • salt
  • 6-8 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 2 large potatoes
  • 4-6 garlic cloves
  • 1 cup chopped walnuts
  • salt
  • juice of 1 lemon
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
Roasted Beets

Scrub beets and trim off their stem and root ends. Peel and cut into 1/4" rounds.

Crush garlic, allspice berries, peppercorns, and salt using a mortar and pestle so that the mixture becomes pastelike and damp.

Place the beets in a shallow oven-proof glass or ceramic bowl and toss with the spice mixture, oil, and vinegar.
Let stand, covered, for 1 hour to marinate.

Preheat oven to 400 degrees F. Cover dish and bake until tender, about 50 minutes, turning occasionally.
Remove and serve immediately with skordalia.


Bring potatoes to a boil and simmer until tender, about 30 minutes.
Using a mortar and pestle, crush garlic, one clove at a time, together with a little of the walnuts, salt, and lemon juice, and olive oil.
(Although I've never tried, I'm sure you could speed it up with a food processor)

Remove the potatoes and peel.
Place the first potato in the mortar and pound, working the garlic-walnut mixture into it.
Add oil, lemon juice, and vinegar, alternating as you go.
Add the second potato and continue to work the mixture, adding more seasoning if necessary until smooth and thick.

Again--you could use a food processor, although the author of the recipe doesn't recommend it as it may make the potatoes starchy and glutinous.