Roasted Beets with Potato Garlic Sauce Patzaria
Transform your table into a Mediterranean feast with this vibrant and flavorful recipe for Roasted Beets with Potato Garlic Sauce (Patzaria). Sweet, earthy roasted beets are beautifully paired with a velvety potato garlic sauce made from boiled potatoes, fresh garlic, zesty lemon juice, and silky extra-virgin olive oil. This elegant dish strikes the perfect balance between rustic simplicity and gourmet appeal, making it a stunning addition to any dinner spread. Ready in under an hour, this gluten-free and vegan recipe is garnished with fresh parsley for a vibrant finish and can be served warm or at room temperature. Whether you’re planning a dinner party or simply exploring Mediterranean flavors, this dish is a guaranteed winner!
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Recipe Information
Ingredients
- 4 medium Beets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Potatoes
- 3 large Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Extra-virgin olive oil
- 0.25 cup Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and pat them dry. Wrap each beet individually in aluminum foil to retain moisture during roasting.
Place the wrapped beets onto a baking sheet and roast in the preheated oven for 40-45 minutes or until tender (a knife should easily pierce through the center).
While the beets are roasting, peel and dice the potatoes into small chunks.
Place the potatoes in a medium pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for about 12-15 minutes or until the potatoes are fork-tender.
Drain the potatoes and set them aside. Peel the garlic cloves and set them aside as well.
In a food processor or blender, combine the cooked potatoes, garlic cloves, lemon juice, extra-virgin olive oil, water, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
Blend the ingredients together until smooth and creamy. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until the desired consistency is reached.
Once the beets are roasted, carefully remove them from the foil and let them cool slightly. Peel the skins off with your hands or a paper towel (they should slide off easily).
Slice the beets into wedges or rounds, depending on your preference.
Arrange the roasted beet slices on a serving platter. Drizzle them with the olive oil and sprinkle with salt and black pepper to taste.
Spoon the potato garlic sauce over the roasted beets or serve it on the side as a dip.
Garnish with chopped fresh parsley, if desired, for a bright and herby touch.
Serve warm or at room temperature and enjoy this Mediterranean-inspired dish!
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 28.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
