Today: Beets! Although I think they're not in season... but the
recipe, at least, will keep. Beet greens are delicious. Many people
don't know that. Now you do!

T.

Beets and Their Greens With Marjoram and Pine Nuts

1 small red onion -- thinly sliced in rounds
White wine vinegar
8 small beets -- golden and/or Chioggia
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 tablespoons olive oil -- (4 to 6)
Freshly ground pepper

* Toss onion with white wine vinegar nearly to cover and
refrigerate to crisp and color until needed, 20 to 25 minutes.
* Trim 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.
* Toast pine nuts in dry skillet over medium heat until golden, 5
to 10 minutes, then remove to a plate.
* Cover 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.
* Toss 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.