12oz raw beet
8 Tb walnuts
2 small boiled potatoes
2 garlic cloves
12 Tb olive oil
salt to taste
Boil whole beets until tender (at least ½ hour). Let cool, then peel and chop. In a food processor combine beets with remaining ingredients. Puree until smooth.
Note: Pantzarosalata can be served with bread, fritters, baked potatoes, etc.
Adapted from a recipe in World Vegetarian by Madhur Jaffrey