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1
Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes.
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2
Drain.
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3
Cool slightly.
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4
Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside.
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5
Combine beet greens and 3 tablespoons water in large skillet.
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6
Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside.
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7
Cook potato in small saucepan of boiling salted water until tender, about 15 minutes.
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8
Drain.
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9
Return to saucepan and mash.
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10
Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth.
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11
Transfer to bowl.
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12
Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice.
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13
Season with salt and pepper.
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14
If thick, thin sauce with 2 to 3 tablespoons water.
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15
Spoon sauce onto center of platter; drizzle with 2 tablespoons oil.
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16
Surround with beet greens and beet slices; drizzle with vinegar.
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17
Sprinkle with capers.
