Ingredients:
4-5 beets
2 handfuls beet greens
2 small red or yellow onions
2 hard-boiled eggs
1 tablespoon chopped fresh parsley
freshly ground pepper

Directions:

  1. Preheat the oven to 375 degrees. Trim the beets, leaving an inch of the stems and tails, and rinse off any loose soil. Put them in a pan with ¼-inch water, cover with foil and bake until they are tender when pierced with a knife-about 35 minutes, depending on their size. Let them cool; then slip off their skins and slice them into ¼-inch rounds or quarters.
  2. Wash and dry the greens and slice the onions into thin rounds. Quarter the eggs. Make the vinaigrette below.
  3. Gently toss the sliced beets, and onions together with all but 1 tablespoon of the vinaigrette. In another bowl, dress the greens with the remaining vinaigrette. Lay the beets on a platter and set the greens around them. Garnish with the egg, and chopped parsley and finish with a grinding of pepper.

Serves 4

The Vinaigrette

1½ tablespoons strong red wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
sea salt
3 tablespoons olive oil
2 tablespoons walnut oil

Combine the vinegars with the mustard and salt; then whisk in the oils. Taste and adjust seasonings if necessary.