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    You are in: Home / Recipes / Roasted Beets With Potato Garlic Sauce-Patzaria Recipe
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    Roasted Beets With Potato Garlic Sauce-Patzaria

    Average Rating:

    3 Total Reviews

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    • on July 25, 2013

      This was very good. I enjoyed the combination of the beets, potatoes, and garlic in a way that was different to me. It was a great accompaniment to a blackened halibut recipe, and since I had extra beets left over I threw them in a salad.

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    • on July 14, 2013

      Oh My Goodness... this was such a great dish! But you better like garlic!!! The tangy creaminess of the skordalia is the perfect complement to the marinated roasted beets. And even though I feel like I could slay a vampire with my breath, I just can't seem to stop going back for one MORE little bite...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2013

      I didn't have to go through the fuss of the first part of the recipe as I had vacuum-packed, pre-cooked beets, so I just made the garlic sauce part (called 'skordalia') here. The skordalia was rich and creamy and VERY garlicky, as it should be. This is one of my favourite greek salads, and it was enjoyed as per usual today. :-)

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    Nutritional Facts for Roasted Beets With Potato Garlic Sauce-Patzaria

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 669.8
     
    Calories from Fat 490
    73%
    Total Fat 54.4 g
    83%
    Saturated Fat 7.5 g
    37%
    Cholesterol 0.0 mg
    0%
    Sodium 516.9 mg
    21%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 6.3 g
    25%
    Sugars 13.2 g
    53%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    white wine vinegar

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