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Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Beets - trimmed, and (medium)

  2. Greens reserved

  3. 7 tablespoons 105ml Water - (to 8)

  4. 1 tablespoon 15ml Russet potato - peeled, and (large)

  5. Cut into 1 1/2" pieces

  6. 1/2 cup 118ml Walnuts - toasted, cooled

  7. 1/2 cup 73g / 2.6oz Fresh breadcrumbs

  8. (made from crustless French bread)

  9. 3 tablespoons 45ml Fresh lemon juice

  10. 5 Garlic cloves

  11. 1/4 cup 59ml Extra-virgin olive oil - plus

  12. 2 tablespoons 30ml Extra-virgin olive oil

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 2 tablespoons 30ml Red wine vinegar

  16. 2 tablespoons 30ml Drained capers

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.

  4. 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.

  5. Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

  6. This recipe yields 4 to 6 servings.

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