For the dandelion-potato puree, cook 1 bunch of dandelion greens in salted water until tender, then drain and rinse under cold water to cool. Squeeze all the water out and coarsely chop. Peel and quarter one medium size yukon or carola potato, simmer in salted water until tender, and cool. Blend the dandelion greens and potato with lemon juice, pure olive oil and a splash of vegetable stock or water to make a smooth, green puree. It should be bright and balanced, but not acidic. Season with salt. One bunch of greens makes enough for at least 10 servings.
Cook one medium beet per person in salted water until tender, cool and peel. Cut in half, or in big shapes, season with pure olive oil, salt and pepper, and grill over charcoal or wood until charred/smoky and delicious. Cut in chunks.