Warm Beet, Fennel and White Bean Salad with Beet Greens Chimichurri Sauce

Prepare the chimichurri by adding the garlic to the bowl of a food processor and processing and pulsing until it's roughly chopped. Add the beet greens and process again until it's roughly chopped. With the motor running, add the oil, vinegar, salt, pepper and crushed red pepper flakes. Process until the mixture is smooth, adding more oil to thin as necessary. Taste for seasonings and adjust as needed.

Drain the soaked beans and place them in a saucepan with enough water to cover them by 2 inches. Add the garlic cloves, bay leaves and salt. Bring to a boil. Reduce the heat to medium low, cover and simmer the beans until they are cooked through and tender. About 45 minutes to 1 hour (this depends on the freshness of your beans). Once cooked through drain the beans and garlic. Discard the bay leaves and return to the pot. Lightly mash the garlic into the beans. You want some beans to be mashed and some to retain their shape. Give the whole pot a big stir after you've mashed your garlic. If using canned beans, sauté the garlic in olive oil (you may want to use less garlic), then add drained beans to the pan and mash.

While the beans cook, roast your veggies. Preheat the oven to 425F. Toss your chopped beets and fennel in a bit of olive oil, salt and pepper. Place on a baking sheet and roast until tender and lightly browned. About 40 minutes. Toss halfway through cooking.

While the veggies roast bring a small saucepan halfway filled with water to a boil. Gently lower a few eggs into the water and boil until cooked but still soft. About 7 minutes. Remove from the heat and place in a bowl of ice water. When cool enough to handle peel your eggs.

Divide the beans between bowls and top with the roasted veggies, eggs, and drizzle in the chimichurri. Sprinkle with freshly grated parmesan cheese and a few snips of fennel fronds.