Beetroot Bliss: A Vibrant Vegan Delight with a Greek Twist
Hey there, fellow food adventurers! Are you ready to dive into a dish that's as colorful as it is delicious? Today, we're taking a trip to the sun-kissed shores of Greece, without ever leaving our kitchens!
I'm super excited to share my take on a classic Greek mezze: Skordalia with Roasted Beetroots. Now, I know what you might be thinking, beetroot? But trust me, this is not your average root vegetable dish. It's a symphony of flavors and textures that will have you hooked from the first bite. And the best part? It's completely vegan!
From Greece with Love (and a little twist)
During my travels, I fell head over heels for Greek cuisine, especially the mezze. Skordalia, that creamy garlic dip, was a constant favorite. Traditionally, it's often served with fried fish or vegetables, but my heart always gravitated towards the version with beets. So, I decided to give this recipe a healthy, plant-based makeover, and trust me, it's a total game-changer!
The Secret to Amazing Skordalia
The key to this dish is the creamy, dreamy skordalia. Forget the harsh raw garlic flavor; we're going for mellow, roasted garlic cloves that are pure bliss. I'm also using almond flour for a smooth texture, but if you're nut-free, cooked potatoes or soaked sourdough bread work just as well.
What you need
Ingredients:
For the Roasted Beetroots:
- 450 g / 1 lb raw beetroots
- 15 ml / 1 tbsp olive oil (optional, can steam for oil-free)
- 15 ml / 1 tbsp balsamic vinegar or glaze (optional, for that extra zing)
For the Skordalia (Garlic Sauce):
- 1 head of garlic (plus extra 1-2 raw cloves if you like a strong garlic kick)
- 30 ml / 2 tbsp lemon juice
- 100 g / 1 cup almond flour or meal (or cooked potatoes/soaked bread)
- Salt and pepper, to taste
- Approximately 80 ml / 1/3 cup almond milk
- Fresh thyme leaves, to garnish (optional)
Method:
- Get your beets roasting: Preheat your oven to 200°C/ 390°F. Scrub and peel your beets, cut them into wedges, and toss with olive oil and salt. Roast them on a baking tray for about 30 minutes, flipping halfway.
- Roast your garlic: Cut the top off your garlic head, drizzle with olive oil, and wrap it in foil. Pop it onto the tray alongside your beets for the last 25-30 minutes, or until the cloves are nice and soft.
- Give your beets a balsamic boost: For an extra touch, drizzle your beets with balsamic vinegar or glaze in the last 5 minutes of baking.
- Prep the garlic: While the beets and garlic roast, grate the raw garlic (if using) and let it mellow in 1 tbsp of lemon juice.
- Whip up the skordalia: Once your garlic is roasted, squeeze all those delicious cloves into a food processor. Add the almond flour, salt, pepper, and almond milk. Blend until smooth and creamy. If you're feeling adventurous, throw in the raw garlic and some extra lemon juice for zing!
- Serve and enjoy: Arrange the roasted beets on a plate and dollop the skordalia generously on top. Garnish with fresh thyme leaves. That’s it! A taste of Greece, made vegan and bursting with flavour.
Tips and Tricks
- Garlic lovers: If you want a strong garlic kick, feel free to add extra raw cloves to the skordalia.
- Nut-free option: Swap the almond flour for cooked starchy potatoes or stale sourdough bread soaked in oat milk.
- Oil-free: Steam your beets whole and skip the olive oil. You can roast the garlic cloves seperately in foil.
Why you'll love this recipe
This beetroot skordalia isn't just a delicious dish; it's also:
- Healthy: Packed with nutrients and antioxidants.
- Easy: Simple to make, perfect for a weeknight dinner or a relaxed lunch.
- Vegan: Plant-based goodness that everyone can enjoy.
- Versatile: Great as a side dish, appetizer, or a light meal.
- Inspiring: Takes you on a culinary journey to Greece with every bite.
So, there you have it – a simple yet delicious way to enjoy beetroot, that's not only good for you, but also tastes amazing! If you try this recipe, make sure to snap a pic and tag me on social media; I can’t wait to see your creations!
Happy cooking!