Beet and Potato Salad

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add beets, reduce heat, and simmer until tender, about 30 minutes.

3. 3

   Drain and let cool.

4. 4

   Peel and quarter beets.

5. 5

   Meanwhile, put potatoes in another pan, and cover with water by about 1-inch.

6. 6

   Add salt and bring to a boil, reduce heat and simmer until tender, about 10 minutes.

7. 7

   Drain and let cool, halve lengthwise.

8. 8

   Coarsely chop beet greens, (you will need about 4 cups).

9. 9

   Heat 2 tablespoons oil in a large skillet over medium heat.

10. 10

    Add garlic, and cook stirring until golden, 2-3 minutes.

11. 11

    Add beet greens and cook until wilted, about 3 minutes.

12. 12

    Transfer greens to a paper towel to drain.

13. 13

    Toss together beets, potaotoes, beet greens, blue cheese, pepper and remaining oil.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.