Turn an unloved part of the vegetable into a delicious side dish.
A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.
Because beets are a root vegetable, the greens tend to hang around in the dirt before being picked, so they need a good wash before being used. But don't let that stop you, beet greens are delicious, a bit like spinach or kale in texture, with a mellow, peppery flavor.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.