6 cloves Fire Roasted Garlic
4 Organic Beets (about 1 pound)
1/2 tablespoons Balsamic Vinegar
1 tablespoon Whole Milk
1/4 teaspoon Lemon Juice
4 tablespoons Water
1/2 pound Organic Russet Potato boiling
Preheat oven to 450°F.
Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast beets in middle of oven until garlic is soft, about 30 minutes, beets until very tender, about 45 minutes.
In a saucepan, cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm and covered.
Transfer garlic to a food processor. Unwrap beets carefully, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor.
Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).
Transfer purée to cleaned saucepan and stir in lemon juice, 3 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.