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Ingredients
- 8 med beets trimmed, and greens reserved
- 7 Tbsp. water - (to 8)
- 1 lrg russet potato peeled, and cut into 1 1/2" pcs
- 1/2 c. walnuts toasted, cooled
- 1/2 c. fresh breadcrumbs (made from crustless French bread)
- 3 Tbsp. fresh lemon juice
- 5 x garlic cloves
- 1/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. red wine vinegar
- 2 Tbsp. liquid removed capers
Directions
- Cook beets in large pot of boiling salted water till tender when pierced with skewer, about 30 min. Drain. Cold slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside.
- Combine beet greens and 3 Tbsp. water in large skillet. Cover and cook over medium-high heat till greens are wilted, about 1 minute; set aside.
- Cook potato in small saucepan of boiling salted water till tender, about 15 min. Drain. Return to saucepan and mash.
- Blend walnuts, breadcrumbs, 2 Tbsp. lemon juice, garlic, and 2 Tbsp. water in processor till smooth. Transfer to bowl. Fold in 1/2 c. mashed potato, 1/4 c. extra virgin olive oil, and 1 Tbsp. lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 Tbsp. water.
- Spoon sauce onto center of platter; drizzle with 2 Tbsp. oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 164 | 47% |
| Total Fat 18.82g | 24% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 829mg | 24% |
| Total Carbs 40.09g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 9.33g | 6% |
| Protein 6.9g | 11% |
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