Roasted Beets With Potato Garlic Sauce-Patzaria

• 2 lbs beets, washed
• 3 tablespoons garlic, minced
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• salt and pepper
• garlic sauce
• 4 potatoes, Idaho brown washed and unpeeled
• 3 tablespoons garlic, minced
• 1 cup olive oil
• 1/3 cup white wine vinegar (or plain white vinegar)
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
2. Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
3. Test with knife for soft center.
4. Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
5. Place in a bowl and add garlic, olive oil, vinegar.
6. Add the salt and pepper to taste.
7. Serve warm or cold.
8. Can be made 1-2 days ahead of time.
9. Garlic Sauce.
10. Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
11. When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
12. Add vinegar, salt and pepper.
13. Blend thoroughly.
14. Can be served at room temperature or cold.
15. Can be made ahead 1-2 days.

beets, garlic, olive oil, red wine vinegar, salt, garlic sauce, potatoes, garlic, olive oil, white wine vinegar, salt, pepper

Taken from www.food.com/recipe/roasted-beets-with-potato-garlic-sauce-patzaria-503872 (may not work)