The lamb rack dish looks amazing... btw can you provide more info on the beet greens salad? are the beet greens steamed?
So, I got a bunch of beets (with stems/stalks/greens or whatever they're called still attached).
Cut off the stalks and end of beets. Peeled using a vegetable peeler an coated with some olive oil. Threw in oven to bake for 375 for like 50 minutes. Smaller beets were halved, larger ones quartered. Just keep them similar in size for even roasting. I spritzed them with a little more olive oil and tossed them once or twice in between the prep work I did below for the greens.
While it is in the oven, clean the greens, cutting the leaves off the stalk and just tearing/cutting stalks and leaves into whatever size I wanted.
Take beats out when easily pierced with a knife/fork/whatever. I timed it so I'd take it out about 15 minutes after the lamb was done in the sous vide.
After the lamb is done in the sous vide, I sear/brown it in a heavy pan. Remove any excess fat and use that to sautee beet stalks for a few minutes. Then throw in the leaves/green parts and do it for another minute or so. Season to taste.
Cut the roasted beets to whatever size you want, add to greens, done.
Carrots and potatoes were roasted alongside beets, so basically one large baking pan, 1 pot/container to sous vide, and one large pan to sear lamb and sautee beet greens.