Best 8 Roasted Beets With Potato Garlic Sauce Patzaria Recipes

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**Roasted Beets with Potato-Garlic Sauce (Patzaria)**

Dive into the delightful symphony of flavors in this traditional Greek dish, where earthy roasted beets harmonize with a delectable potato-garlic sauce. Also known as Patzaria, this culinary masterpiece offers a vibrant splash of color to your plate, making it a feast for both the eyes and the palate. As you embark on this culinary journey, you'll discover a treasure trove of tantalizing recipes, including a classic version that stays true to its Greek roots and a tantalizing fusion recipe that adds a touch of Indian spices for an exotic twist. Get ready to indulge in a symphony of flavors that will leave you craving for more.

Here are our top 8 tried and tested recipes!

SKORDALIA (GREEK GARLIC-POTATO SPREAD)



Skordalia (Greek Garlic-Potato Spread) image

Skordalia (Greek Garlic-Potato Spread) is a wonderful dish that is traditionally served as a meze with either roasted beets or pita bread but can also be served as an appetizer or side dish.

Provided by Amy Nash

Categories     Side Dish

Time 1h20m

Number Of Ingredients 8

2 medium russet potatoes ((about 1 lb. or 450g) peeled, diced, and boiled until tender)
6-7 garlic cloves
1/2 cup whole blanched almonds, (plus more for garnish (85g))
3 Tablespoons red wine vinegar or lemon juice
2 Tablespoons cold water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil

Steps:

  • Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
  • In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
  • Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
  • Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.

Nutrition Facts : Calories 344 kcal, Carbohydrate 22 g, Protein 7 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 447 mg, Fiber 3 g, Sugar 6 g, Fat 26 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

ROASTED BEETS



Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  • Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS WITH POTATO GARLIC SAUCE-PATZARIA



Roasted Beets With Potato Garlic Sauce-Patzaria image

This sounds like a yummy dish! Beets are a favorite of our family. Recipe from Californiagreekgirl.com The second set of ingredients are for the garlic sauce. The making of the garlic sauce starts at the potatoes. Cooking time us for the beets.

Provided by Ck2plz

Categories     Greek

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs beets, washed
3 tablespoons garlic, minced
1/2 cup olive oil
1/2 cup red wine vinegar
salt and pepper
garlic sauce
4 potatoes, Idaho brown washed and unpeeled
3 tablespoons garlic, minced
1 cup olive oil
1/3 cup white wine vinegar (or plain white vinegar)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
  • Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
  • Test with knife for soft center.
  • Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
  • Place in a bowl and add garlic, olive oil, vinegar.
  • Add the salt and pepper to taste.
  • Serve warm or cold.
  • Can be made 1-2 days ahead of time.
  • Garlic Sauce.
  • Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
  • When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
  • Add vinegar, salt and pepper.
  • Blend thoroughly.
  • Can be served at room temperature or cold.
  • Can be made ahead 1-2 days.

ROASTED BEETS AND POTATOES



Roasted Beets and Potatoes image

This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

4 1/2 pounds red and yellow beets, scrubbed
4 pounds medium potatoes, peeled and halved crosswise
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled
Small bunches fresh thyme
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

  • Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
  • Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
  • Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
  • Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

EASY GARLIC BEETS



Easy Garlic Beets image

I love the garlic beets served by our local Greek restaurant. This recipe is inspired by CountryLady's recipe #135758 and makes a nutritious side.

Provided by puppitypup

Categories     Vegetable

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 6

15 ounces canned beets (whole)
2 teaspoons chopped garlic
1 -2 teaspoon olive oil
1/2-1 teaspoon dried tarragon
kosher salt
fresh ground pepper

Steps:

  • Cut beets in half.
  • Mix all ingredients.

Nutrition Facts : Calories 60.9, Fat 1.7, SaturatedFat 0.2, Sodium 275.6, Carbohydrate 11, Fiber 2.5, Sugar 7.8, Protein 1.5

ROASTED BEETS & GARLIC



Roasted Beets & Garlic image

This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!

Provided by CountryLady

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 heads garlic
6 medium beets, scrubbed & trimmed (about 1 1/4 lbs)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon (or 1 tsp dried)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Separate garlic cloves from head & peel.
  • Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
  • Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
  • Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
  • Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

LEMON ROASTED BEETS WITH FETA



Lemon Roasted Beets With Feta image

Make and share this Lemon Roasted Beets With Feta recipe from Food.com.

Provided by Carrlin

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large beets
4 garlic cloves
1 lemon, juice and zest of
1 tablespoon olive oil
salt and pepper
1 tablespoon fresh thyme
1/4 cup feta cheese

Steps:

  • Preheat oven to 400 degrees.
  • Peel beets, cut in half, and slice into 1/4" thick slices.
  • Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper.
  • Tightly cover dish with foil, place into oven, and bake for 35-40 minutes, until beets are fork tender.
  • Remove from oven, place on serving platter, and top with fresh thyme and feta. Serve and enjoy!

Nutrition Facts : Calories 78.8, Fat 5.5, SaturatedFat 1.9, Cholesterol 8.3, Sodium 134.2, Carbohydrate 6.1, Fiber 0.9, Sugar 3.7, Protein 2.2

GARLICKY OVEN-ROASTED BEETS



Garlicky Oven-Roasted Beets image

I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.

Provided by Kristin Licavoli

Time 1h

Yield 4

Number Of Ingredients 7

4 large beets
1 ½ tablespoons olive oil
1 tablespoon store-bought minced roasted garlic
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh thyme
1 teaspoon honey, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
  • Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
  • Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
  • Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g

Tips:

  • Choose beets that are small to medium in size, as they will cook more evenly.
  • To remove the skin from the beets, simply rub them with your hands under cold water.
  • If you don't have a food processor, you can grate the potatoes and onion by hand.
  • Be sure to cook the potato mixture until it is golden brown and crispy.
  • Serve the roasted beets with the potato-garlic sauce while they are still warm.

Conclusion:

Roasted beets with potato-garlic sauce is a delicious and healthy dish that is perfect for any occasion. The beets are roasted until they are tender and slightly caramelized, and the potato-garlic sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.

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