-Cut the tops off of 1 bunch of Red Ace beets, reserving the tops.

-Roast the beets at 375 for 35-45 minutes until soft when pierced with a knife.

-Remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.

-Bring a large pot of water to a boil while you stem and wash the greens in two changes of water.

-Fill a bowl with ice water.

-When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, 1-2 minutes.)

-Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.

-Heat 1 TBS olive oil over medium heat in a medium skillet, then add 2 cloves of chopped fresh garlic.

-Cook for about 30 seconds, stirring, until fragrant.

-Stir in the greens. Stir together for a minute, season the greens with salt and pepper and remove from the heat.

-Preheat the oven to 375 degrees.

-Oil a 2-quart gratin or baking dish with olive oil.

-Beat together 3 eggs, ¾ cup whole milk, 1 TBS chopped dill, ½ cup grated Gruyère cheese, ¼ tsp salt and some pepper.

-Gently stir in the greens and beets. Scrape into the gratin dish.

-Bake 35 to 40 minutes until set and lightly browned on the top.

-Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.