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

Instructions

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