Beets and Green Beans with Skordalia

As I looked through my cookbook for a recipe to take to cooking club on Greek Night, I came across this recipe that was perfect for my CSA veggies this week: potatoes, green beans, and beets!

Beets and Green Beans with Skordalia (adapted from The Foods of the Greek Islands by Aglaia Kremezi)
3 lg potatoes, halved

Garlic Sauce:
3 slices of whole wheat bread with crusts removed
1/2 c sliced blanched almonds, soaked in water for 2-3 hours or more, and drained
3-5 T freshly squeezed lemon juice
3 cloves of garlic
Salt
1/4 c extra-virgin olive oil
Freshly ground black pepper
5 beets, cooked in boiling salted water until tender, peeled and sliced
1 lb green beans, cooked in boiling salted water until just tender, and drained
2-3 T red wine vinegar
Extra-virgin olive oil
3 scallions, thinly sliced

In a large saucepan of boiling water, cook the potatoes until tender, about 30 minutes. Drain and mash the potatoes. Set aside.

Meanwhile, make the garlic sauce: Place the bread, almonds, 1-2 T of lemon juice, garlic, and salt to taste in a food processor and process into a smooth paste.

In a medium bowl, combine the garlic sauce, potatoes, oil, the remaining 1-2 T of lemon juice and pepper to taste. Taste and adjust seasonings.

To assemble: Mound the garlic potatoes in the middle of a serving platter and arrange the beet slices around one side and the green beans on the other. Sprinkle the vegetables with vinegar and drizzle olive oil over the potato mixture. Sprinkle with scallions and serve.