Kefalonian Pantzarosalata with Aliada (Παντζαροσαλάτα με Αλιάδα Κεφαλονιάς)

Ingredients

Equipment Needed

• •mortar and pestle
• •potato ricer or sturdy hand masher
• •wide shallow platter, about 30cm

Instructions

1. 1

   Trim the beets

   Separate the greens from the roots, leaving about 2cm of stem on each beet so the color stays mostly inside the root. Scrub the roots well. Cut the stems from the leaves, then wash stems and leaves in two or three changes of cold water until no grit drops to the bottom.

2. 2

   Boil the roots

   Put the beet roots in a large pot, cover with cold water by 3cm, and bring to a boil. Lower to a steady simmer and cook for 35-55 minutes, depending on size, until a small knife slides through the thickest part. Lift them out, let them cool just enough to handle, then rub off the skins and cut the warm beets into wedges.

3. 3

   Cook the greens

   Bring a pot of salted water to a boil. Add the beet stems first and cook for 2 minutes, then add the leaves and cook for 3-4 minutes more, until the stems are tender and the leaves are still deep green. Drain well and press lightly, not dry as paper, just enough that water doesn't flood the platter.

4. 4

   Dress them warm

   Toss the warm beet wedges with 45ml olive oil, 45ml red wine vinegar, and 4g salt. Spoon a little of that dressing over the greens too. Warm beets drink vinegar and oil; cold beets wear it on the outside. Let them sit while you make the aliada.

5. 5

   Make the aliada

   Simmer the potatoes in salted water for 18-22 minutes, until they break easily under a fork. Reserve 100ml of the cooking water, then drain. Pound the garlic with the remaining 8g salt in a mortar, pass the hot potatoes through a ricer or mash them by hand, and beat in the garlic, 30ml vinegar, and 90ml olive oil little by little. Add 60-90ml hot potato water until the aliada is thick but spoonable.

   Don't use a blender here. It wakes the potato starch and gives you elastic paste. Aliada should fall from the spoon in a heavy ribbon.
6. 6

   Build the platter

   Spread the beet greens on a wide platter, tuck the beet wedges over them, and spoon the aliada across the top in a generous stripe. Drizzle with the final 15ml olive oil and scatter parsley if you're using it. Serve at room temperature with bread for chasing the garlic and the purple juices.

Chef Tips

• •Buy beets with lively leaves attached if you can. The greens are not decoration; they are half the salad. If the leaves are tired, use chard or vlita, not bagged cooked beets. Λίγα και καλά.
• •Aliada thickens as it rests. If it stiffens too much, beat in a spoonful of warm water and a thread of olive oil before it goes over the beets.
• •This is nistisimo, proper fasting food, and it doesn't need dairy to make it generous. Serve it beside fried salt cod, grilled fish, lentils, or just bread and olives on a plain weeknight table.

Advance Preparation

• •Wash the beet greens up to 1 day ahead, dry them well, and refrigerate wrapped in a clean towel.
• •The beet roots can be boiled and peeled up to 1 day ahead, but the best flavor comes when they are dressed while still warm.
• •Aliada can be made up to 1 day ahead and chilled. Bring it to room temperature and beat in a little warm water before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)