Beets and Their Greens with Marjoram and Pine Nuts

Local Flavors, Deborah Madison

2 small red onions, thinly sliced into rounds

white wine vinegar

6-12 small beets, golden and or chioggia, including greens

olive oil sea salt

Marjoram Pesto with Capers and Olives (see below)

  1. Toss the onions with vinegar nearly to cover and refrigerate until needed.  They will turn bright pink.
  2. Discard the beet stems and any wilted leaves, wash the rest and steam until tender about 5 minutes.  Set aside to drain, then chop coarsely.  Toss with a little olive oil and season with sea salt.
  3. Leaving an inch of the stem 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 vinegar.
  4. Make the pesto, setting aside half the toasted pine nuts as 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.

 

Marjoram Pesto with Olives and Capers

1 small slice country bread                                                sea salt

2T aged red wine vinegar                                   ¼ cup Marjoram leaves

1 clove garlic, coarsely chopped                       3 T drained capers

½ cup pine nuts                                                    1 cup finely chopped parsley

2 T pitted Greek olives                                        ½ extra virgin olive oil

  1. remove the crusts from the bread and soak it in the vinegar on a plate
  2. Pound the garlic with ½ teaspoon salt in a mortar until smooth, then work in the marjoram, capers, pine nuts, parsley, and olives until you have a coarse purr.  Add the bread and the olive oil and work until the pesto is well amalgamated.  Season with pepper, taste fro vinegar and add a little more if you think it needs it.  The pesto will be very thick.

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