Salad with mash potatoes and mash beets

SALAD WITH MASH POTATOES AND MASH BEETS

Ingredients

1/2 kilo of potatoes,

200 g. beets (about two bulbs)

100 g. of olive oil

3 cloves garlic

Salt to taste

1 tablespoon balsamic vinegar,

2 tablespoons capers for decoration.

Instructions

Peel the potatoes and rinse them well. Cut them in small pieces.

Put those pieces in a small pot. Cover them with water.

Place the pot over high heat and wait for the water to boil.

As it starts to boil, reduce the heat to medium.

When the potatoes are thoroughly softened, remove the pot from the heat.

Do not drain the potato stock, because you will use some of it later.

Let the pot with the potatoes aside to use them later.

Scour two beets pants. That is, separate the bulbs from the roots and the leaves.

Wash the bulbs and put them in another small pot.

Pour water until it covers them.

Put the pot over high heat and boil until they are soft and tender.

When ready, a knife plunges easily into their flesh.

Remove the pot from the fire and drain.

Put in a food processor the olive oil, the vinegar and the garlic.

Beat these for a min.

Scour one bulb from the peel and cut it into small pieces.

Pour these pieces in the food processor.

Mash the bulb.

Pour the boiled potatoes into the mill.

Knock all the ingredients together.

If this mixture is too thick, add some broth from the boiled potatoes, to dilute it.

If the color of the mixture does not please you, because you prefer it deeper pink, add beets until you achieve the color you want.

Scour the other bulb and cut a few pieces of this and put them in the mill.

Knock again all ingredients together and look at the color that the mixture has.

If you want it still deeper pink add more beets pieces.

When you achieve the color you want, stop the adding more pieces of beets.  

Try the taste. If you want it more sour or salty, add vinegar or salt, respectively.

Empty the salad from the food processor into a dish.

Decorate the surface of the salad with capers.