Are you growing beets in your garden? If so, did you know you can use the leafy tops throughout the season, even before the beets themselves are ready to be harvested? They are very versatile and can be used in place of cooking spinach. They aren't so good raw though as they are quite bitter. We love to cook them like this...
Sauteed Beet Tops
A big bunch of leafy beet tops (use far more than you think is necessary - they shrink down a lot)
1-2 tbsp olive oil
1-2 tbsp balsamic vinegar
2 tsp minced garlic
1-2 tbsp brown sugar
1. Soak beet tops in cold water. Pat dry with a paper towel, ensuring that all dirt has been removed. Tear them into large pieces, removing most of the stems (the bitter part). Heat one part olive oil and one part balsamic vinegar in a frying pan. Add garlic and cook for 1-2 minutes.
2. Toss in beet tops and saute until wilted. If necessary, add beet tops in portions. I usually fill the pan, wait until they've shrunk down and then add more and so on. You may also need to add more vinegar as you go.
3. When beet tops are cooked down, sprinkle with brown sugar. This will cut the tanginess of the vinegar and give them a glaze, of sorts.