Beet Green Pesto:

1. Combine the beet greens and garlic in a food processor or blender. Pulse until finely chopped. Add the salt, lemon juice and olive oil.
2. Pulse again until well combined. Taste and adjust seasonings as desired.
3. Transfer to a jar to store until ready to use.

Roasted Beets:

1. Preheat the oven to 400°F. Scrub, peel and cube the beets.
2. Toss in olive oil and spread evenly across a baking sheet or pan. Add an inch of water of the pan. Cover with parchment paper to create a steaming effect for the beets.
3. Roast in oven for 30 minutes, remove the cover and continue to cook for another 15 minutes, or until tender. Remove from oven.

Turmeric Polenta:

1. While the beets are roasting, in a medium sauce pan, heat the oil on low heat. Add the turmeric and cumin seeds to lightly toast in the pan for a minute, stirring frequently to avoid burning.
2. Once fragrant, add the polenta and 1 cup of water. Bring to a boil, then reduce to low heat and stir every 2-3 minutes while continuing to add the water, cup by cup, until fully combined.
3. Remove from heat, cover and set aside while you cook the greens.

Quick Greens:

1. In a skillet, heat the oil on low heat. Add the mustard seeds to lightly toast in the pan for a minute, stirring frequently to avoid burning. This will be a quick process, less than a minute so don’t walk away to multi-task, or you’ll have a pan of popping seeds! Add in the greens.
2. To serve, add the hot polenta to a bowl, layer with the pesto, roasted beets and greens. Enjoy hot!