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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is another great from Martha - a different take on our usual potato salad - Ingredients:
16 baby red beets (about 3 lb) or 16 golden beets, greens trimmed and reserved (about 3 lb) |
20 fingerling potatoes (about 1 1/2 lb) |
coarse salt |
6 tablespoons extra virgin olive oil |
2 garlic cloves, thinly sliced |
5 ounces mild blue cheese, crumbled (preferably danish blue) |
fresh ground pepper |
Directions:
1. Bring a large pot of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain and let cool. Peel and quarter beets.
2. Meanwhile, put potatoes in another pan, and cover with water by about 1-inch. Add salt and bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain and let cool, halve lengthwise.
3. Coarsely chop beet greens, (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook stirring until golden, 2-3 minutes. Add beet greens and cook until wilted, about 3 minutes. Transfer greens to a paper towel to drain.
4. Toss together beets, potaotoes, beet greens, blue cheese, pepper and remaining oil. Serve immediately.
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