Cooking Index - Cooking Recipes & IdeasBeets With Garlic-Walnut Sauce Recipe - Cooking Index

Beets With Garlic-Walnut Sauce

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

8 cups 1896mlBeets - trimmed, and (medium)
  Greens reserved
7 tablespoons 105mlWater - (to 8)
1 tablespoon 15mlRusset potato - peeled, and (large)
  Cut into 1 1/2" pieces
1/2 cup 118mlWalnuts - toasted, cooled
1/2 cup 73g / 2.6ozFresh breadcrumbs
  = (made from crustless French bread)
3 tablespoons 45mlFresh lemon juice
5   Garlic cloves
1/4 cup 59mlExtra-virgin olive oil - plus
2 tablespoons 30mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlRed wine vinegar
2 tablespoons 30mlDrained capers

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, May 2002

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