This garlic-scented combination of beets and greens, or green beans is served on many islands during the spring Lent, before Easter and all-through the summer. On other occasions, you will find it accompanying fried salt cod, fried anchovies or other humble fish. The skordalia (garlic sauce) in this particular version can be quite mild and creamy, like garlicky mashed potatoes, or more pungent, to your taste.
See also the unusual Pelion skordalia with unripe grapes or verjuice.
Serve the salad as a first course or as a side dish with grilled or fried fish.
Adapted from The Foods of the Greek Islands (Houghton Mifflin)
Makes 4-6 servings
