Roasted Beets and Beet Tops Salad

Use more of the sum parts. Beets are a two-part vegetable - with edible leaves and a flavorful root. Two distinct tastes and textures that can be served at the same meal or at two separate meals. This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.

Serves 8

3 bunches raw red or yellow beets with their tops, about 6-8 beets
Kosher salt
Black pepper
Freshly squeezed lemon juice
Good olive oil
Balsamic vinegar

Preheat oven to 400. Cut tops off beets and trim root ends. Wash in cold water and wrap whole beets in foil with a tight seal. Put in upper part of oven and roast for about 1 hour. Let cool in foil pack for about 20 minutes. While they are still slightly warm, pull off skin and cut into thin slices. Toss with salt, pepper, a good quantity of olive oil and the juice of one lemon. Let stand.

Bring a large pot of salted water to a boil. Pull beet greens away from stem and wash. Place in boiling water and cook for about 2 minutes. Drain in a colander and shake off extra moisture. When they have cooled, but are still slightly warm, chop a bit and toss with salt, olive oil and a dash of balsamic vinegar.

To serve, place greens on a platter and pour beets on top.