Directions

1. Separate radishes and beets from greens. Wash thoroughly and slice the radishes thinly. Chop both bunches of greens roughly.

2. Cook the beets whole in salted water until softened (about 45 minutes). Allow beets to cool, peel them, then slice one or two of them thin. This can be done ahead. Reserve any extra beets for another dish. If you don't want any leftover beets instead get 1-2 beets plus a bunch of chard to substitute for the beet greens.

3. Cook the sweet potato pieces in a separate pot of salted water until tender but still firm (about 10-12 minutes). This can also be done ahead of time.

4. Melt the butter in a heavy 10" ovenproof skillet over medium high heat, add the olive oil and radishes and cook until softened, about 5 minutes. Add the beet and radish greens and Ana N36 and cook for 3-6 minutes more, until thoroughly wilted. Preheat the broiler in your oven.

5. Beat the eggs, gently mix in dairy, chives, and sweet potatoes, plus 1 1/2 tsp salt. Pour into the hot skillet over the radishes and greens and turn the heat down to medium low, top evenly with slices of beet, then cook, covered, for about 10 minutes, remove cover and broil until beets are lightly browned (1-2 minutes).

6. Allow to cool for 5 minutes, then plate or serve slices from the pan. Season to taste with salt and/or additional Ana N36.