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Recipe: beet salad

I love beets. I mean *love* beets. I rarely think to cook them since Jeremy is the limiting factor on the range of foods we eat (he’s getting better – you should have seen him at the tender age of 19 when we met). But while I was walking through Whole Foods the other day, I was dazzled by their produce section. That’s why they put it right in front of the doors – so parrots like me will make a beeline for the rows of beautiful produce stacked perfectly enough to make you forget you are paying Way Too Much. I always find it amusing (or downright aggravating, take your pick) that we pay extra money for foods without chemicals and other things that Monsanto likes to add to our foods. Where was I, oh yes, in the beets aisle. I grabbed a bunch of gold and regular beets.

I’m a beet novice and didn’t realize you could cook the greens too. By the time I read about this wonderful use for the tops, I had already sent them to the compost bin in my over-eagerness to cook and clean up at the same time. Damn me.