| 1 | Select fresh tender beets and cut off the tops and roots. |
| 2 | Wash the beets, without removing the skins, and boil in a large pot with ample water. |
| 3 | Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 min. when beets are tender, remove and strain the liquid. |
| 4 | Peel the beets and cut them into round slices; chop up the greens. |
| 5 | Mound greens in center of a platter and surround them with the beet slices. |
| 6 | Pour oil and vinegar over all, and serve. |
| 7 | Or serve with skordalia (garlic) sauce. |
| 8 | Serve hot or cold. |
| 9 | Skordalia sauce: clean garlic and mash it completely (you may use food processor). |
| 10 | Mash in potatoes, one by one, until you have a thick paste (the more potatoes you use, the more sauce you get--but less potent). |
| 11 | Alternately add the oil and vinegar, beating constantly. |
| 12 | If the sauce is too thick for your taste, add a little water or fish or chicken stock. |
| 13 | No lumps in this sauce, p-l-e-a-s-e !! note: many people like to add almonds or walnuts to skordalia. |
| 14 | These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar |
