Fresh and crisp beet greens are essential; if they look tired, throw them out. You may prepare this recipe with chard if you cannot find beets with robust greens.

Remove the tops from:

Steam or simmer the beets until fork-tender. Meanwhile, dice the beet stems and shred the leaves. Heat in a medium skillet over medium heat:

Add the beet stems and cook until tender, about 5 minutes. Add:

Cook, stirring, for 1 minute. Add the greens along with:

Cook until wilted and tender, 3 to 5 minutes. Pile the greens on a platter. Slip the skins off the beets, cut into rounds or wedges, and place atop the greens. Sprinkle with: