Don't you hate it when you end up paying extra for all the greens on the tops of beets when all you want are the beets themselves? Well, don't think so fast next time. The leafy green tops can be used, too! Although you may have picked up this tip
from us a few years ago, The New York Times
featured the smart idea with a recipe on Friday. Simply slice off the tops and sauté the greens as you would swiss chard or kale. Given a little cooking love, those tops can be just as delicious, and a perfect complement, to their bulbous ends. The New York Times
dresses their beet and beet greens salad with a spiced yogurt sauce - we can't wait to try it!
Read more: Putting the Whole Beet to Work, Including the Tops at The New York Times
Related: Tip: How To Roast and Peel Beets
(Images: Flickr user dichohecho licensed for use under Creative Commons)