16-20 small beets with greens attached
coarse salt
1 tbsp. extra virgin olive oil
fresh ground black pepper
3 garlic cloves, peeled and minced
1 tsp. dijon mustard
1 egg yolk
3 tbsp fresh lemon juice
½ cup vegetable oil
½ cup olive oil

Cut of greens and boil or bake beets (see previous week’s recipes for method) until tender. Let cool and then peel. Cut beets in half or leave whole if desired.

Meanwhile, wash and remove tough end of ribs from beet greens. Cook beet greens in a medium pot of boiling salted water over high heat for about 5 minutes, until tender. Let cool until lukewarm and then drain, squeezing out excess water. Place in a bowl and toss with extra virgin olive oil, salt and pepper to taste. Set aside.

For the aioli, put garlic, mustard and a pinch of salt in a medium bowl and ensure that it is a nice paste (make sure that the garlic is very finely minced before starting). Add egg yolk and whisk until pale (a minute or so). Add lemon juice and whisk until frothy. Gradually!! add the vegetable oil in a slow steady stream while constantly whisking. Continue until all of the vegetable oil is used and the aioli has emulsified. Continue with the ½ cup olive oil. Adjust seasonings if needed. Add chopped herbes if desired, such as tarragon, chives, basil, or a touch of rosemary).

To serve, spoon a little of the aioli onto each plate then divided the greens and the beets between the plates putting the greens on top of the aioli and beets on top of the greens. Season lightly to taste with salt and pepper. Some nice sourdough bread or baguette is nice with this.