Sooner or later I'm going to get a decent picture of the very tasty "Roasted Beets in Mustard Sauce" dish I've been making lately, and I'll actually post it. Until that time, this is a great dish to make use of the tops of those beets. I tried something similar with Swiss chard, but really hated the texture and the bitterness of it. These greens however have a great mouth feel and really take the garlic, oil, and salt and deliver it up nicely.Blanching the greens makes them incredibly vivid, so don't skip the step!
From: The New York Times: Sautéed Beet Greens With Garlic and Olive Oil
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