This dish was a happy accident. My housemate had bought a loaf of beautiful sourdough from Baker D’Chirico and told me to use it. Our bread bin is often a coffin for the unused heels of bread, and I am a staunch hater of food waste. I set myself to making something new.
Beetroot and walnuts are a classic combination, for good reason. I love the earthy flavor of the roasted beetroot with the sticky balsamic, coupled with the creaminess of the walnut sauce and strong hit of garlic. If you prefer a milder garlic taste, pare back the number of cloves or roast them prior to adding to the sauce.
5 small beetroot (washed, peeled and halved)
Salt + pepper
2 Tbsp balsamic vinegar
½ cup walnuts
2 large slices day old sourdough (or similar), torn
2 cloves garlicJuice of one lemon
¼ cup extra virgin olive oil
Chopped flat leaf parsley and mint (to serve)
Handful chopped walnuts (to serve)
Place baby beetroot halves in a roasting dish, season with salt and pepper, balsamic vinegar and enough olive oil to lightly coat the beetroot. Cover with foil and roast in a pre-heated oven on 180 degrees until beetroot is tender (up to 1 hour).
Soak sourdough in vegetable stock (enough to cover) for 10 minutes.
Meanwhile, toast walnuts in a pan, taking care not to burn. Remove sourdough from stock- squeeze excess liquid and place in a food processor with the garlic cloves, walnuts and extra virgin olive oil. Process until smooth, you may need to add a little bit more stock until you get your desired texture. Add lemon juice, salt and pepper to season and heat in a pot on the stove if you would like to serve warm.
Place the skordalia at the bottom of a serving dish, place beetroot on top, add extra chopped walnuts, parsley, mint and some dollops of Greek yogurt if desired.