Directions:
- Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
- Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
- Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.26 Kcal (1466 kJ) | ||
| Calories from fat | 216.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 37% | |
|---|---|---|---|
| Sodium | 255.59mg | 11% | |
| Potassium | 884.19mg | 19% | |
| Total Carbs | 29.3g | 10% | |
| Sugars | 12.45g | 50% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 2.7mg | 15% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 119.06 Kcal (498 kJ) | ||
| Calories from fat | 73.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 37% | |
|---|---|---|---|
| Sodium | 86.88mg | 11% | |
| Potassium | 300.54mg | 19% | |
| Total Carbs | 9.96g | 10% | |
| Sugars | 4.23g | 50% | |
| Dietary Fiber | 2.41g | 28% | |
| Protein | 2.94g | 17% | |
| Vitamin C | 6.1mg | 30% | |
| Iron | 0.9mg | 15% | |
| Calcium | 19.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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