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Stuffed beetroot with skordalia
A great meze for ouzo
Execution
Boil and peel the potatoes and the beetroots
Cut caps off the beetroots and remove their inner flesh, like a cup.
Add salt and pour a little vinegar on the beetroots and leave them aside
Place the chopped beetroot flesh in a bowl and add oil and garlic
Mash the potatoes and add oil, salt, pepper, buttermilk (or the yogurt and milk mix), vinegar and garlic
Empty the vinegar from inside the beets and fill them with the garlic potato dip (skordalia)
Startes, Starters, Meze, Ouzo, Tsipouro, Greek cooking, cold dish, Salad, skordalia, potato dip, beetroot, beets

Ingredients
4 beetroots
350 g of potatoes
100 g of yogurt diluted with milk or buttermilk
Olive oil
Garlic
Salt
Black pepper
Vinegar
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