Those tiny, colorful, flavorful greens? They’re beets- ‘thinnings’ technically. Use them just as you would a salad or braising green, but enjoy the distinct flavor and texture. The entire plant is edible, so don’t skimp on the roots or the greens!
Herbed Baby Beets with Greens
2 handfuls tiny beets, a.k.a., thinnings
2 T oil
juice of one lemon
2-3 scallions, or one small green onion
1/2 tsp. tarragon
salt, to taste
Wash beets and leaves and remove any inedible portion. Heat oil, lemon juice, onion, and herbs in a heavy pan with a tight fitting lid. Add beets with leaves attached, and steam over medium heat. Check after 5 minutes, adding a small amount of water if necessary to prevent burning. Cook a few minutes more, until beets are fork tender.
Adapted from http://www.wheelerbrookfarm.com/beets.html