Beet Greens Three Ways

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

Borscht

When we were in Russia a few years back we had to suffer through bowl after bowl of horribly inauthentic borscht--they didn't even blend the soup! There were chunks of beef at the bottom!

This is the true and original recipe for borscht, handed down from Irish generation to Irish generation on Hazel's side.

Eight peeled beets, one small red cabbage chopped into chunks, a red onion, two big carrots, a few cloves of garlic and some thyme in a saucepan with just enough 50/50 water/stock to cover. Cook until the beets are soft, then blend, then cool. Serve with greek yogurt and a squeeze of lemon.

Rainbow Chard with Beets, Raisins, and Pinenuts

Start with fresh rainbow chard and beets (ie from your garden or Whole Foods or a COOP). If you can get both golden and red beets, the dish is extra pretty.

Wash everything well! Cut off the leaves from the stems of the chard. If the beet greens are in good shape, use these along with the chard. Shred the leaves and chop up the stems (keep them separate).

Steam or boil the leaves until they are tender.

Boil or roast the beets until tender. Put immediately into cold water and rub the skins off. Cut into bite size pieces.

Saute the stems until they start to soften, then add the onion, garlic, raisins and some chopped up tomatoes. Add a jalepeno or some chili if desired. When the stems are tender, add the leaves and some lime juice.

Put the greens in a pretty dish (leave behind any liquid) and top with the beets, some more raisins, toasted pine nuts, and some goat cheese (optional).