Wrap each beet in two layers of foil and place them in the embers of a prepared wood or charcoal grill.  Cook them for 20 to 30 minutes or until a knife easily slides in.  Set them aside.

Place the two large spring onions directly on the coals and cook until they are black but tender.

To make the sauce, puree the blackened onions with agave, rice wine vinegar, extra virgin olive oil, and salt. Puree until smooth.  Strain and set aside.

Cut radicchio in half and clean.  Season the halved Treviso with salt and oil.  Place on the hot grill cut-side down for three minutes, then remove and set aside.

Peel and cut the cooled beets. Dress them with red wine vinegar, oil, and salt.

To make the pan sauce, sweat a half cup of diced shallots over medium-high heat with some oil and salt.  Once the shallots are translucent add a cup of pitted and sliced cherries and cook for one more minute.  Add minced garlic and chopped rosemary and sautee for 30 seconds.  Off the heat add cognac and flambé.  Once the fire goes out, add red wine and reduce by half. Next add beef stock and once again reduce by half.  Finish with salt and pepper to taste and keep warm.

Season the ribeye with kosher salt, black pepper, and course ground fennel.  Grill the steak to your desired temperature and then set aside to rest.

Plate the steak with the black onion puree, dressed beets, grilled Treviso, cherry wine sauce, and garnish with rosemary and sea salt.