#greek

This recipe is in part inspired by a Greek dish called skordalia, which is basically beetroots (cooked usually) served with intensely garlicky sauce or dip based on either ground almonds, starchy potatoes or rehydrated stale bread.

For my dish, I’ve decided to roast my beetroots in the oven as that’s how I enjoy them most and serve them on a bed of creamy cauliflower mash / dip flavoured with roasted walnuts and roasted garlic cloves and topped with a drizzle of tangy-sweet balsamic glaze.

I strongly recommend baking both cauliflower and the beetroots – if you decide to do them both at once, take care not to overcrowd the tray as too much moisture will inhibit the roasting process. You could also steam the cauliflower while roasting your beets, but roasted florets contribute so much more flavour in my opinion.

Source: https://www.lazycatkitchen.com/vegan-cauliflower-mash-balsamic-beets/

Originally posted 2020-09-18 02:14:27.