Pureed Beet Salad

- 3 good sized beets about 12 ounces

- 4 tablespoons of chopped walnuts or pecans

- 1 slice of stale white bread (you could use a small oiled potato instead)

- 1 garlic clove, peeled and coarsely chopped

- 6 tablespoons olive oil

- 1 tablespoon red wine vinegar

- 1 tablespoons lemon juice

- 1/2 teaspoon salt or to taste

-          Cover the beet well with water and boil until it is tender, about 40 minutes. Drain. Peel and chop coarsely

-          In the container or an electric blender or food processor, combine the beet, walnuts/pecans, garlic, bread/potato, olive oil, vinegar, lemon juice and salt. Blend until smooth