BEET TOPS...yum I found this technique in one of my Russian cookbooks. If you can find beautiful beets with the tops intact, cut the tops off about one inch from the beets, rinse well, and then chop the red stalks in small pieces. Cut the leafy parts in larger pieces, but keep separate. In a small saucepan, "steam" the stalks for five minutes in a little bit of water. Then add the leafy parts and steam for about 3 minutes more. That's it! Place in a bowl (drain if you have too much water) and put any dressing you like on the beet greens/reds. I used a pomegranate balsamic vinaigrette. Just three beets for two people... You could also cook and shred the beets themselves if you want to add to this dish. Cooking the beets themselves will take much longer. (I usually cut them in half, rub with olive oil, season and roast in the oven with other root vegetables.)
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