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Beets With Garlic Walnut Sauce Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. Cook potato in small saucepan of boiling salted water till tender, about 15 min. Drain. Return to saucepan and mash.
4. 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.
5. Spoon sauce onto center of platter; drizzle with 2 Tbsp. oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.
6. This recipe yields 4 to 6 servings.

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