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Vegetables, Vegetarian

Beets and Their Greens With Marjoram and Pine Nuts

A few weeks ago I attended a chef's potluck dinner in Northern California. Everyone who was asked to bring a vegetable dish brought a salad of red and golden beets, as did I. Last week in New York, one of ... Read more

Total time: 45 minutes | Serves 4
  • 1 small red onion, thinly sliced in rounds
  • White wine vinegar
  • 8 to 12 small beets, golden and/or Chioggia, including greens
  • Red wine vinegar
  • 1/4 cup pine nuts
  • 2 chunks country bread (about 4 square inches together)
  • 1 small clove garlic
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh marjoram
  • 3 tablespoons chopped parsley
  • 4 to 6 tablespoons olive oil
  • Freshly ground pepper

Step 1Toss onion with white wine vinegar nearly to cover and refrigerate to crisp and color until needed, 20 to 25 minutes.

Step 2Trim beets, leaving 1 inch of stems and tails. Reserve greens. Steam beets until a knife pierces them easily, 15 to 20 minutes. Slip off skins with your hands. Trim tops and tails and quarter beets. Sprinkle with a little red wine vinegar. Steam greens until tender, then refrigerate.

Step 3Toast pine nuts in dry skillet over medium heat until golden, 5 to 10 minutes, then remove to a plate.

Step 4Cover bread with 2 tablespoons red wine vinegar. Pound garlic in mortar with salt until smooth, then add vinegar-soaked bread, marjoram, parsley and half pine nuts. Pound into a fragrant paste. Stir in olive oil to make a thick dressing (add the larger amount if you want more of salsa verde), and season with pepper.

Step 5Toss beets with sauce. Place beets on individual plates or single platter with greens. Remove onion slices from vinegar and strew them over beets. Garnish with remaining pine nuts and serve.

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