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Stuffed beetroot with skordalia

A great meze for ouzo


  1. Boil and peel the potatoes and the beetroots

  2. Cut caps off the beetroots and remove their inner flesh, like a cup.

  3. Add salt and pour a little vinegar on the beetroots and leave them aside

  4. Place the chopped beetroot flesh in a bowl and add oil and garlic

  5. Mash the potatoes and add oil, salt, pepper, buttermilk (or the yogurt and milk mix), vinegar and garlic

  6. Empty the vinegar from inside the beets and fill them with the garlic potato dip (skordalia)


4 beetroots

350 g of potatoes

100 g of yogurt diluted with milk or buttermilk

Olive oil



Black pepper


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