Bail
the beets in their skins in a large pot of salted,
boiling water until tender,
30-60
minutes, depending on their size.
Drain well and let
cool enough to handle. Slip off the skins and thinly
slice.
Boil the potatoes in their skins in a large pot of
salted, boiling water for
20-25
minutes. Drain well, let cool enough to handle, then
slip off the skins.
Place the potatoes in a large bowl and mash until
smooth. Mix in the garlic, oil, and lemon juice.
Season with salt and pepper.
Arrange the beets, overlapping them in a decorative
manner, on a serving plate.
Spoon the potatoes into the center.
Refrigerate for 30 minutes before serving.