If the beet greens from the borscht look good, then destem and wash them. Cook them down in a saucepan with just a little bit of water for some 30-45 minutes.
Don't lose heart when you see the tiny little lump they've turned into! Divide the lump into three portions and array them on a platter like some sort of nightmarish cheese plate:
Portion 1: with fig-balsamic
Portion 2: with olive oil and hot pepper flakes
Portion 3: with lemon and salt
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