Don’t throw away your beet tops! Use them like you would any green. Here is the quick side I threw together.
beet greens and stems from 1 bunch
1-2 Tablespoons extra virgin olive oil
sea salt and fresh ground black pepper to taste
Cut stems from end of leaf (you don’t need to remove the stem from the leaf itself). Soak the leaves in cold water, dunk and soak for a few minutes. Mean while wash the stems (rub them under water to remove any soil residue) scrub the carrots (I leave the skin on for nutritive value which is why I make sure the carrots are organic) and peel the onion. Remove the leaves from the water, strain and repeat the water bath. Meanwhile, cut the stems into 1 to 1 1/2 inch lengths and place in a medium sized bowl. Cut the carrots into like lengths then cut them the long way to about 1/4 inch and flip the stack of half the carrot and cut to 1/4 inch again making julienned carrots. Add the carrots to the bowl. Preheat a large heavy bottomed pan that has a lid to medium. Cut the onion in half and slice 1/8 to 1/4 inch thick half circles that will separate during cooking. Add the olive oil to the preheated pan, add the prepared beet stems, carrots and onion and cover. Stir the vegetables while they sauté under the lid occasionally, I use a kitchen tong to kind of flip and turn the mixture. Remove the beet leaves from the water, strain and check to be sure the water is clear/there is no dirt in the bottom of the basin/bowl. Repeat the rinse and dunk until the leaves are clean. Strain the leaves then cut into 1 inch strips the short way. Add the greens to the vegetables and cover. In 2 minutes when the leaves should be wilted a bit stir the mixture, cover and continue cooking for 2 minutes. Stir, cover and give it another 2 minutes. Remove from heat and sprinkle with sea salt (I used about 1/4 teaspoon) and fresh ground black pepper (I used a couple pinches).