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1
Roast the beets.
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2
Preheat the oven to 425 degrees.
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3
Cut the greens off of the beets, leaving about 1/2 inch of the stems attached.
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4
Scrub the beets, and place in a baking dish or oven-proof casserole.
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5
Add about 1/4 inch water to the pot.
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6
Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender.
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7
Remove from the heat, and allow to cool.
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8
If not using right away, refrigerate in a covered bowl.
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9
While you stem and wash the greens, bring a large pot of water to a boil.
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10
Fill a bowl with ice water.
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11
When the water comes to a boil, salt generously and add the greens.
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12
Blanch one or two minutes, just until tender.
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13
Transfer to the ice water, then drain and squeeze out the water.
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14
Chop coarsely.
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15
Combine the garlic and salt in a mortar and pestle, and mash to a paste.
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16
Place the walnuts in a food processor fitted with the steel blade, and process until finely ground.
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17
Add the bread and mashed garlic, and process to a paste.
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18
With the machine running, drizzle in the olive and walnut oils.
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19
Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce.
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20
It should be thick, like a dip.
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21
Allow to sit for at least 30 minutes.
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22
If you want a creamier sauce, add more yogurt.
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23
When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges.
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24
Arrange the beets and greens on a platter.
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25
Spoon the tarator on the side or over the top, and serve.
