These days I don't let them go to waste.
They have a flavor similar to kale and Swiss chard.
Cooked or raw, beet greens are very rich in vitamins and minerals.
Try to select beet greens that have a dark, green color and fresh looking beet roots attached.
Cut most of the stem and give them a good wash.
Sautee them with extra virgin olive oil, purple onion,
garlic, balsamic vinegar and pine nuts.
Yesterday, I served them for lunch with a side of edamame.