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