Greek Bean-And-Beet Salad With Skordalia

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1 pound gigandes, soaked overnight in cold water and drained

1 medium onion, quartered

1 bunch flat-leaf parsley stems, plus 2 tablespoons finely chopped leaves

9 medium garlic cloves, 6 lightly smashed, 3 minced

2 bay leaves

8 black peppercorns

Kosher salt

1/2 cup extra-virgin olive oil

2 1/2 tablespoons fresh lemon juice

1 small red onion, minced

2 large celery ribs, finely chopped

Freshly ground pepper

8 small red or golden beets (about 2 ounces each), trimmed

1/2 cup red wine vinegar


Warmed pita bread, cut into triangles, for serving

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