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