Beets, Greens and Bulgur with Tahini Sauce

Serves 6 as main dish

2 lb beets, with greens (about 8 beets)

Salt

Freshly ground black pepper

1 recipe Bulgur Pilaf

4 green onions, chopped, including most of the greens (added to Bulgur)

Sauce

2 tbsp toasted sesame tahini

3 tbsp light-colored miso

3 tbsp freshly squeezed lemon juice

1 large clove garlic, minced

pinch cayenne pepper

1/3 cup hot water

Trim the greens from the beets, leaving ½ inch on the beets. Set greens aside. Rinse beets and steam or boil in a saucepan for 25 minutes or until a knife goes easily through. When done, remove and set aside.
Meanwhile, prepare one recipe Bulgur Pilaf, cooking the green onions briefly in the butter. You can wait until the beets are about half done to start cooking the Bulgur.
In a small bowl, combine the miso and tahini, add the lemon juice and mix. Add the hot water slowly, mixing with a whisk. Mix in the garlic and cayenne and set aside.
Wash the beet greens, removing the tough stems. Tear the leaves into pieces, but do not dry. Pile the leaves into a saucepan (you can use the beet pot after they are done). Cover and cook over medium heat for 5 minutes until wilted. Drain in a colander, pressing the water out as much as possible. Keep warm, if necessary.
When the beets have cooled enough to handle, trim the tips and stems and slip off the skins. Slice in ¼ inch/0.5 cm rounds.
Arrange the Bulgur on a platter, distribute the beets and greens around the sides. Spoon the sauce over the whole thing. Add additional minced green onions, if desired, and serve warm or at room temperature.

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