Beets with Beet Greens Salad

2 small red onions, thinly sliced in rounds
White wine vinegar
8 to 12 small beets, golden and/or Chioggia, including the greens
Olive oil
Sea salt
Marjoram Pesto with Capers and Olives

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink.

Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until tender, about five minutes. Set aside to drain, then chop coarsely. Toss with a little olive oil and season lightly with salt.

Leaving an inch of the stems and the tails on the beets, steam until a knife pierces them easily, about 25 minutes. Slip off the skins. Trim the tops and tails, quarter them, and sprinkle with a little of the vinegar.

Make the pesto, setting aside half the toasted pine nuts for a garnish. Toss the beets with it, leaving ample streaks throughout. Place them over the greens. Remove the onions from the vinegar and strew them over the beets. Garnish with the reserved pine nuts and serve. Serves 4

Wilted Beet Greens

1 lb beet greens, well washed
3 cloves garlic
1 tablespoon butter
2 tablespoons olive oil
1/2 chicken bouillon cube
1/4 cup water

In a large saucepan, bring 1/4 cup water to a rolling boil. Drop in washed beet greens. Peel garlic cloves and slice or shave thinly (a vegetable peeler or garlic mandoline may be used) or, alternatively, finely mince the garlic. Add to water along with the greens.

Stir often to ensure greens cook evenly. As greens begin to wilt and water evaporates slightly, add butter.

Reduce heat and cook for only 5 minutes after greens have wilted (for young greens - older greens will require a few addtional minutes to tenderize. Taste them and see if they are done).

Combine bouillon cube with olive oil. When butter has melted, stir in olive oil.

Drain greens; season to taste with salt and pepper.

Beet Greens Gratin

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.