Beets with Garlic-Walnut Sauce

Name: Beets with Garlic-Walnut Sauce
Yield: 4 to 6 Servings
Ingredients: 8 medium beets, trimmed, greens reserved; 7 to 8 tablespoons water; 1 large russet potato, peeled, cut into 1 1/2-inch pieces; 1/2 cup walnuts, toasted, cooled; 1/2 cup fresh breadcrumbs made from crustless French bread; 3 tablespoons fresh lemon juice; 5 garlic cloves; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons drained capers

By Aglaia Kremezi

April 30, 2002

Recipe notes