(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4.

2 small red onions, thinly sliced into rounds
white wine vinegar
8 to 12 small beets, golden and/or Chioggia, including the greens
Olive oil
Sea salt
Marjoram Pesto with capers and olives (see below recipe)

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, and then chop coarsely. Toss with a little olive oil and season with salt.
3. Leaving an inch of the stems 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.