Well, maybe I went a little overboard with the components but the result was a crowd-pleasing dish.
Flavors from the book are:
Apples, CHEESE, fennel, LEMON, DIJON MUSTARD, OLIVE OIL, onions,
3 Bunches of fresh beets (about 12 small to medium beets)
2 Macintosh apples—cored (not peeled) chunked
1 large sweet onion, cut into thin wedges
1 fennel bulb cut into thin wedges (reserve the tops)
2 tablespoons of olive oil
1 tablespoon of butter
1/4-cup fresh lemon juice
2 teaspoons Dijon mustard
1/2-cup olive oil
1/2 cup crumbled Gorgonzola cheese
Large pinch of kosher salt
Few grinds of lack pepper
1/4 cup chopped fennel fronds.
Remove all but the top inch of the beet greens, chop and wash the greens and the stems separately in a few changes of water. Without drying, set aside.
Set the oven to 400°.
After washing well, cut the small beets in half and the larger
ones into quarters.
Toss the beets, apples, onions and fennel in a large roasting pan (I lined mine with parchment paper to make clean-up easier) with 1 tablespoon of olive oil.
Roast for about 45 minutes or until the beets are fork tender.
Mean while make the dressing.
Mix the lemon juice with the Dijon; whisk in oil. Stir in the rest of the ingredients.
As soon as the roasted veggies come out of the oven sprinkle them with a generous pinch of kosher salt and put into a mixing bowl. Add as much dressing as you like. I used about half of it. Mix gently, put into serving bowl.
You will notice that the onions, apple and fennel mostly melted away, leaving the beets in a luscious sauce formed by the dressing combining with the melted veggies. Rich but you can still totally taste the beets.
In a large skillet, sauté the remaining stems in the butter for about 3 or 4 minutes before adding the washed greens.
Put the cover on and let the greens cook for about 5 minutes. Add a little salt and they are done!