Beets With Garlic-Walnut Sauce

Recipe Ingredients

8 cups	1896ml	Beets - trimmed, and (medium)
		Greens reserved
7 tablespoons	105ml	Water - (to 8)
1 tablespoon	15ml	Russet potato - peeled, and (large)
		Cut into 1 1/2" pieces
1/2 cup	118ml	Walnuts - toasted, cooled
1/2 cup	73g / 2.6oz	Fresh breadcrumbs
		= (made from crustless French bread)
3 tablespoons	45ml	Fresh lemon juice
5		Garlic cloves
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Drained 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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