Recipe for Greek Style Beets and Green Beans

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Although this dish is popular on the Greek islands year round, it is especially popular each year during Holy Lent. It is also a popular food to accompany seafood dishes such as fried anchovies and fried sardines. The black-eyed peas that are in the pods, or ambelofassolia, that are available in Greece may not be available elsewhere. Regular green beans can be used as a substitute.

Greek Style Beets and Green Beans (Patzaria ke Ambelofassolia) Recipe Ingredients:

  • 3 large potatoes, peeled and halved
  • 5 whole beets
  • 1 pound ambelofassolia or green beans
  • 2 tablespoons wine vinegar
  • 1 tablespoon Greek olive oil
  • 1 recipe skordalia
  • 3 scallions, sliced thin

Directions to Make Greek Beets With Green Beans:

Add water to a medium saucepan. Add a pinch of salt and bring the water to a boil. Reduce the heat to a simmer and add the potatoes. Cook the potatoes, covered, for 30 minutes. When the potatoes are tender, drain them in a large strainer and set them aside.

While the potatoes are boiling, bring a large saucepan of water that has been seasoned with a pinch of salt to a boil. Add the beets and simmer with the pan covered for about 10-15 minutes or until the beets are tender. Drain the beets from the water and let them cool slightly for about fifteen minutes. Peel the skin off the beets and set aside. Follow the same process using the same pan to cook the green beans.

Cut the potatoes and beets into small, bite-sized pieces. Place them on a serving platter with the green beans and sprinkle with the vinegar and olive oil. Pour the skordalia over the vegetables and potatoes and then garnish the dish with the sliced scallions.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston