Recipe: Beets Roasted Cretan Style with Skordalia

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Photo: Sara Remington (The original image is no longer available, please contact KCRW if you need access to the original image.)

This week on Good Food Evan interviews Erik Cosselmon, Executive Chef at Kokkari in San Francisco. They discuss dry versus fresh oregano, Greek mezze, yayas and what part of Greece produces the best olive oil.

This recipe for Beets Roasted Cretan Style with Skordalia makes use of Greece’s most pungent condiment – skordalia. Skordalia’s signature ingredient is garlic, and lots of it. This recipe incorporates almonds, garlic, potatoes, bread and olive oil into a creamy paste that will ward off the most persistant vampire.

Keep reading for the full recipe…