Not only can we cook the beets, but we can also eat the beet leaves! I followed this recipe.
Sauteed Beet Leaves
1 1/2lbs beet greens (including the stems)
2 garlic cloves, minced
1/4 crushed red pepper flakes, optional
2 Tbsp oil
1 1/2 Tbsp lemon juice
Salt, to taste
Thoroughly rince the leaves and stalks, but do not dry. Remove the stems, and cut into 1/2″ pieces. Coarsely chop the leaves. Keep separate.
Heat oil in a large skillet, adding garlic and pepper until oil is fragrant and garlic is just beginning to color (approx 1 minute).
Add the stems, and season with salt*. Cook, stirring occasionally, until nearly tender, 2-3 minutes.
Add beet leaves and cook partially covered, 3-5 minutes to desired tenderness.
Remove from heat, season with lemon juice and serve immediately.
*Beets are naturally high in sodium, so you may only need a pinch of salt.