Beets with Garlic-Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 medium beets, trimmed, greens reserved |
7 to 8 tablespoons water |
1 large russet potato, peeled, cut into 1 1/2-inch pieces |
1/2 cup walnuts, toasted, cooled |
1/2 cup fresh breadcrumbs made from crustless french bread |
3 tablespoons fresh lemon juice |
5 garlic cloves |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
2 tablespoons red wine vinegar |
2 tablespoons drained capers |
Directions:
1. 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.
2. 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.
3. Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.
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