Roasted Beets With Potato Garlic Sauce-Patzaria
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 2 lbs beets, washed
- 3 tablespoons garlic, minced
- 1⁄2 cup olive oil
- 1⁄2 cup red wine vinegar
- salt and pepper
- garlic sauce
- 4 potatoes, Idaho brown washed and unpeeled
- 3 tablespoons garlic, minced
- 1 cup olive oil
- 1⁄3 cup white wine vinegar (or plain white vinegar)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
- Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
- Test with knife for soft center.
- Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
- Place in a bowl and add garlic, olive oil, vinegar.
- Add the salt and pepper to taste.
- Serve warm or cold.
- Can be made 1-2 days ahead of time.
- Garlic Sauce.
- Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
- When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
- Add vinegar, salt and pepper.
- Blend thoroughly.
- Can be served at room temperature or cold.
- Can be made ahead 1-2 days.
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