Cook with beets and the greens

Yep, we're crazy about belonging to a CSA Farm. Fresh, local veggies every week fit our healthy lifestyle, and we look forward to choosing fun recipes to use each week's harvest.

Lately, we've been getting red and golden beets, complete with rich, green beet greens still attached. Want to know our favorite easy recipes to use every part of the beet?

Beet Greens with Tamari
Simply saute your coarsely chopped beet greens and a clove or two of minced garlic in your favorite cooking oil, over medium heat until they turn bright green (about two minutes). Then, sprinkle tamari (or soy sauce or Bragg's) in the pan, about two teaspoons or so. Cook through, remove from heat, and serve.

Now, to use those beets! I chop them in half-inch cubes, toss with olive oil, sprinkle with a seasoning blend (I use Trader Joe's 21 Seasoning Salute), and cook them one of two ways, depending on the weather:

• in the oven on convection roast at 400 degrees on a cookie sheet, for about 20 minutes, or
• in a foil packet with a tablespoon of water, on the grill.

Both the beets and greens make a good side dish for dinner or compliment any salad.

What's your favorite way to cook beets?