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    You are in: Home / Greek / Beet Salad With Skordalia Dressing (Garlic-Potato Puree) Recipe
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    Beet Salad With Skordalia Dressing (Garlic-Potato Puree)

    Average Rating:

    3 Total Reviews

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    • on June 29, 2003

      I made this recipe while participating in 'Recipe Dare', it was my payback recipe. Evelyn's recipe is well written and works out exactly as she states, the Skordalia Dressing ended up smooth and creamy. The beets and their greens were perfectly cooked and very good. I don't feel I'm qualified to give this recipe it's due. The flavor of the dressing is not familiar to us and we couldn't get past the tastes that we're not used to. I'm sure that someone more familiar with Skordalia will be able to review this recipe better than I'm able to.

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    • on July 26, 2003

      There are many steps, but this is rather easy to make. The presentation is attractive and the Skordalia Dressing was out of this world. I will more than likely be using the directions for the Skordalia Dressing to use on other foods.

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    • on July 01, 2003

      Judy, Skordalia is probably unknown to a lot of people. Basically, it's a very thick (consistency of mashed potatoes - and potatoes are a vehicle for this dressing, of course), very garlicky puree. In this salad, the creamy, garlicky skordalia offsets the sweet/tartness of the beets.

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    Nutritional Facts for Beet Salad With Skordalia Dressing (Garlic-Potato Puree)

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 752.4
    Calories from Fat 650
    Total Fat 72.3 g
    Saturated Fat 10.0 g
    Cholesterol 0.0 mg
    Sodium 103.0 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 3.9 g
    Sugars 10.5 g
    Protein 3.8 g

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