Boil and peel the potatoes and the beetroots

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

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

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

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

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