WeightWatchers Beets and Snow Peas with Skordalia Sauce Recipe

Skordalia is a traditional Greek garlic puree with potatoes and nuts. The skordalia sauce can be prepared up to 3 days ahead; stir in the yogurt just before serving. In addition to a dip, you can use the skordalia as a spread for crostini or sandwiches.

WeightWatchers Beets and Snow Peas with Skordalia Sauce Recipe

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Prep time

1 hour

Cook time

2 hours 45 mins

Total time

3 hours 45 mins

Author: WW-Recipes.net

Recipe type: Side dish

Cuisine: Greek

Serves: 16 servings

Ingredients

Skordalia:
½ cup plain 2% reduced-fat Greek yogurt
8 garlic cloves, coarsely chopped
½ cup blanched almonds, soaked in water for 3 hours and drained
½ teaspoon salt
2 tablespoons fresh lemon juice
½ cup prepared mashed potatoes
2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry
½ cup chopped fresh parsley
¼ cup olive oil
½ teaspoon grated lemon rind
¼ teaspoon ground white pepper
½ teaspoon sumac (optional)
Vegetables:
1½ pounds small red beets, washed and trimmed
½ pound snow peas, trimmed
1 pound small red potatoes, quartered
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cinnamon stick (optional)
2 lemons, quartered
½ teaspoon salt

Instructions

To prepare the skordalia, combine the garlic, almonds, lemon juice and salt in a food processor, and process until finely grainy. Add the parsley, mashed potatoes and bread; pulse 10 times. With the processor on, gradually add ¼ cup oil until the mixture is creamy and thick. Add the pepper.
Place the garlic mixture in a small bowl; cover with plastic wrap and refrigerate for at least 2 hours. Stir in the yogurt, lemon rind and sumac (if desired) just before serving.
To prepare the vegetables, place the beets in a medium saucepan; add 3 teaspoons lemon juice, cinnamon (if desired) and water to cover. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until tender. Drain well; let cool. Rub the peels off the beets; discarding the peels. Cut the beets into quarters.
Place the red potatoes in a medium saucepan and cover with water. Bring to a simmer over medium-high heat; cook for about 15 minutes or until tender. Drain well.
Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add the snow peas and cook, stirring occasionally, for about 2 minutes or until crisp-tender. Place the potatoes, beets and snow peas on a large platter; sprinkle evenly with ½ teaspoon salt.
Garnish with lemon slices and serve with skordalia sauce.

Nutrition Information

Serving size: ¼ cup vegetables and 2 tablespoons skordalia Calories: 131 Fat: 7.2 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 6 g Sodium: 192 mg Fiber: 3 g Protein: 4 g Cholesterol: 1 mg

How many Weight Watchers points in beets & snow peas with skordalia sauce recipe?
WW Smart Points: 5
WW Points Plus: 4
WW Old Points: 3

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