Beets With Walnut Garlic Sauce Recipes

Steps:

• Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
• Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
• After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

Steps:

• Combine first 7 ingredients in a food processor; process until smooth.
• Combine walnut mixture and beets in a large bowl.

Steps:

• 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.