Beets With Garlic-Walnut Sauce

Beets With Garlic-Walnut Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 8

    medium beets trimmed, and greens reserved

  • 7

    tablespoons water - (to 8)

  • 1

    large russet potato peeled, and cut into 1½" pieces

  • ½

    cup walnuts toasted, cooled

  • ½

    cup fresh breadcrumbs (made from crustless French bread)

  • 3

    tablespoons fresh lemon juice

  • 5

    garlic cloves

  • ¼

    cup extra-virgin olive oil plus

  • 2

    tablespoons extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons red wine vinegar

  • 2

    tablespoons drained capers


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.


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