Minted Beet Salad

PG tested

If using red and yellow beets, roast each in separate pieces of foil. Feel free to steam or boil them instead of roasting. -- Miriam Rubin

• 2 bunches beets (8 medium), about 2 pounds, scrubbed, stems trimmed
• 1 small garlic clove, very finely chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons chopped fresh mint leaves

Preheat oven to 425 degrees. Line with foil a roasting pan large enough to contain beets in single layer. Put beets on foil, fold up ends several times to enclose beets.

Roast beets until tender, 45 minutes to 1 hour, or longer. Let cool. Slit and peel off skins. Cut into bite-size pieces and put in shallow bowl.

Toss beets with garlic, oil, vinegar, salt and pepper. Serve immediately or cover and chill. Sprinkle with mint just before serving.

Makes about 3 1/2 cups, 4 to 6 servings.

-- Adapted from "A Fresh Taste of Italy" by Michele Scicolone (Broadway, 1997)

Skordalia

PG tested

Spoon this over cold sliced roasted or boiled beets. -- Miriam Rubin

• 1 medium carrot, cut in half
• 1 small celery stalk, halved
• 1 small onion, sliced
• 4 parsley stems
• Kosher salt and freshly ground black pepper
• 1 very large or 2 medium (3/4 pound) russet baking potatoes, peeled and cut into chunks
• 3 garlic cloves, peeled
• 2 tablespoons plus 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice

Put carrot, celery, onion and parsley stems in large saucepan; add 3 cups water, a pinch kosher salt and few grinds pepper. Cover and bring to boil over high heat. Reduce heat to low and simmer 15 minutes. Add potato, return to boil, cover and simmer over low heat until tender, about 15 minutes.

Chop garlic on cutting board. Sprinkle with 1/2 teaspoon salt. With flat side of chef's knife, rub garlic against board, making as fine a paste as possible. Scrape garlic into small bowl; mix with 2 tablespoons oil.

With slotted spoon, transfer 2/3 of potatoes and onion (discarding carrot and celery, reserving juices) to large bowl. Mash with potato masher. Add garlic mixture and remaining potatoes; mash. Stir in remaining 1/4 cup olive oil and lemon juice, plus enough cooking liquid, beating with a spoon to a smooth, fairly soft consistency. Taste for seasoning. Serve at room temperature.

Makes about 2 1/2 cups, or at least 6 servings.

-- Adapted from "Falling Cloudberries"by Tessa Kiros (Andrews McMeel, 2009)