Beet & Leek Puree

Trim and coarsely chop leeks. Wash and drain. In saucepan of boiling salted water, cook leeks until tender, 4 min, and transfer w slotted spoon to blender, reserving liquid. Trim beet stem to 1″ and scrub. In same saucepan, cover beets (add salted water if necessary) by 1″ and simmer, covered, 35-45 min, until tender. Reserve .5 c liquid. Drain and cool until they can be handled. Slip off skins and cut each into quarters. Add beets and reserved liquid (only if mix appears dry) to leeks and puree w s&p and walnut oil. In cleaned pan, heat puree, lemon juice and vinegar over low heat, stirring and adding water if necessary. Serve hot over roast pork & potatoes.

Leeks 4 med
Beets 4 med
Lemon Juice, Fresh 1 T
Vinegar 2 tsp balsamic
Walnut oil 1 T