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

Photo: Iain Bagwell 

Hands-on time 1 hr
Total time 3 hrs, 45 mins

Serves 16 (serving size: 1/4 cup vegetables and 2 tablespoons 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.  


  • Skordalia:
  • 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)
  • Vegetables:
  • 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

Nutrition Information

  • calories 131
  • fat 7.2 g
  • satfat 1 g
  • monofat 4.7 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 192 mg
  • calcium 43 mg
  • sugars 6 g

How to Make It

  1. To prepare skordalia, combine first 4 ingredients in a food processor; process until finely grainy. Add mashed potatoes, parsley, and bread; pulse 10 times. With processor on, gradually add 1/4 cup oil until mixture is thick and creamy. Add pepper.

  2. Place garlic mixture in a small bowl; cover with plastic wrap, and refrigerate at least 2 hours. Stir in yogurt, rind, and sumac, if desired, just before serving.

  3. To prepare vegetables, place beets in a medium saucepan; add water to cover, 3 tablespoons juice, and cinnamon, if desired. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Drain well; cool. Rub peels off beets; discard peels. Cut beets into quarters.

  4. Place red potatoes in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 15 minutes or until tender. Drain well.

  5. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add snow peas; cook 2 minutes or until crisp-tender, stirring occasionally. Place beets, potatoes, and snow peas on a large platter; sprinkle evenly with 1/2 teaspoon salt. Add lemons to platter. Serve with skordalia.