Cut greens from beets. Wash greens and roots well.

To Steam:
Steam beets in their skin until soft but not mushy. Smaller beets will take about 20-25 minutes. Medium beets 30-40 minutes, and large beets up to an hour.

Steamed beets are done when you can pierce with a fork or skewer. After beets are done steaming or roasting, set aside and let cool.

For steamed beets, remove skin and cut into wedges when cool enough to handle. Cool in refrigerator.

Prepare the greens. Cut beet greens into 3cm/1 inch ribbons.

Bring a large pot of water and about 1 Tbsp salt to boil. Add the beet greens and cook until wilted, about 2-3 minutes.

Drain and immediately cool under cold running water. Squeeze out excess water and set aside

Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup). Save the other mandarin or half orange for later.

And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp oil, 1 tsp honey and 1/2 tsp sugar. Adjust to taste. Add a bit of pepper and fresh herbs.

In a bowl, sprinkle salt on beet greens and mix with half the dressing. Peel the other orange and separate into wedges. In a separate bowl, marinade the beet root wedges and orange wedges with rest of dressing.

On your serving platter, lay out beet greens and arrange beet root and orange wedges over top. If you like, serve with cheese such as goat cheese or feta!