Food & Cooking Recipes Salad Recipes Beet and Potato Salad 3.3 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 6 Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese. Ingredients 16 baby red or golden beets (about 3 pounds), greens trimmed and reserved 20 fingerling potatoes (about 1 ½ pounds) Coarse salt, to taste 6 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 5 ounces mild blue cheese (preferably Danish blue), crumbled Freshly ground pepper, to taste Directions Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets. Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise. Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain. Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately. Rate it Print