“Beet” Skordalia

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This recipe I got from Fill The Belly. It’s really easy, a lot easier than an attempt I had a few years ago that did not turn out (Note to anyone who doesn’t know: don’t use your immersion blender to mash potatoes! But beets are fine)

Changes:
Instead of canned beets I used roasted root vegetables. I just put a little olive oil, salt and pepper, and heated them at 375 until my laundry was done. Also, you don’t need to peel beets or any of the others – you blend them up later and the skin tastes fine and has lots of nutrients!
And you can really make it with anything which can drastically change the color. Suggestions: golden beets, celery root, rutabagas, sweet potatoes, turnips, or parsnips.

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