Blanch beet greens and squeeze water from the greens. Add the greens, basil, and hazelnuts. Chop until fine. Add Parmigiano-Reggiano and stream in olive oil till desired consistency is reached. Season with kosher salt and fresh cracked pepper.

To blanch greens you simply cut away any woody stems and just use the green portion of the stems. Wash thoroughly and set aside. Get a large pot and put it on the stove until boiling. Set another large bowl full of ice water next to the stove. Add greens to boiling water, leave in for 10 seconds, remove and immediately put into ice water. Then drain. Blanching helps soften the beet greens without losing the color.

From Nutmeg Nanny , http://www.nutmegnanny.com/2011/07/29/beet-green-pesto/

.

Beets with Greek Garlic Sauce

For the beets:

• 2 pounds beets , cooked and peeled
• 1 tablespoon balsamic vinegar
• Salt

For Greek Garlic Sauce:

• 1 1/2 pounds red or yellow waxy potatoes, pared and sliced into 2-inch chunks
• 8 garlic cloves, peeled and halved lengthwise, green sprout (if any) removed
• About 1 teaspoon kosher salt, or more to taste
• 1/2 to 3/4 cups fruity extra virgin olive oil, or more to taste
• Freshly ground black pepper to taste
• 2 to 3 teaspoons fresh lemon juice (optional)

Instructions

• Cut the beets into 1/4-inch thick disks or wedges. Place in a bowl and toss to coat with the balsamic vinegar and salt to taste. Cover and refrigerate until read to serve.
• Place the potatoes, 3 garlic cloves and ½ teaspoon salt in a medium saucepan with enough water to cover by 1/2 inch. Bring to a boil, reduce heat, cover and simmer about 25 minutes until the potatoes are tender. Replenish the water if necessary to keep the potatoes covered.
• With a slotted spoon, transfer the cooked potatoes to a mixer bowl and break them apart. Reserve the cooking liquid. Beat the potatoes with a mixer on low speed until the potatoes are reduced to a coarse meal. (Do not attempt to do this in a food processor or the potatoes will become gummy). Dribble in up to 3/4 cup of the cooking water while beating the potatoes, until they are reduced to a loose, rather soupy puree. Set them aside while you mash the garlic. Place the remaining 5 cloves of garlic in a mortar or directly on the counter. Using a pestle, a flat stone, a meat pounder or other pounding implement, smash the garlic roughly. Sprinkle with the remaining 1/2 teaspoon salt and continue mashing the garlic until it is reduced to a paste. (You should have about 2 tablespoons.) Do not use a garlic press or allow the puree to sit or the flavor will be bitter.
• Blend the garlic puree into the potatoes. Stir in ½ cup or more of the olive oil, the salt and freshly ground pepper to taste. Add lemon juice if desired to lift the flavors. (The intensity of the garlic and the balance of salt will change as the skordalia sits. Adjust the seasoning before serving.) Serve the skordalia warm or at room temperature. Just before serving, drizzle olive oil liberally over the sauce.
• To serve, set bowls of the beets and garlic sauce out for guests to serve themselves onto little plates. Or arrange on a platter, with the garlic sauce in the middle.
• Store leftovers in a sealed container in the refrigerator up to 2 days. Bring to room temperature before serving.

From The Splendid Table, http://www.publicradio.org/columns/splendid-table/recipes/beets_with_greek_garlic_sauce.html

.

Los Lee’s Icebox Pickles