Sometimes beets come in a bunch at the market, a 2-in-1 kind of deal. My drive to use the entire part of the plant or animal, where appropriate, one day brought a beet green to my mouth. Very similar to chard, the beet green has a pleasant, earthy and slightly bitter flavor raw. It is good enough to chop up into a salad. So I shaved the raw beet into a salad of its own greens and served it to my family. They had never eaten beet greens. All they could say was that the lettuce was so flavorful.
And while the beet greens are flavorful raw, when braised momentarily with a bit of wine, onion and garlic, and tossed with roasted almonds and fennel, they really come alive. Plus their brilliant green, coated in a glossy finish, is such a pleasing experience to the eyes. As you gardeners get ready to pull your beets, or as you beet buyers begin to see the bunches, consider doing your senses a favor with this one.