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