Pantzaria Me Skordalia (Roasted Beets with Garlic–Potato Spread)

saveur.com

Mark Oberemk

4 medium red beets (about 1½ lbs.) trimmed and cleaned

10 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1⁄4 cup finely ground toasted walnuts

1 tbsp. red wine vinegar

6 cloves garlic, smashed and minced into a paste

2 medium russet potatoes, peeled and cut into 1" squares and boiled until tender

Directions at saveur.com

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