When I was a child, the only beets I ever saw were the ones that came from a can. Needless to say, I never liked beets. The odor emanating from the can alone used to make me run out of the kitchen as fast as my legs could move.
It’s not until I started growing my own vegetables in my early 20′s that I truly discovered beets. They were very easy to grow and if reseeded a couple of times in the season, I could harvest them from late spring all the way to the first snow. They came in all kinds of colors, and best of all, I could eat the roots as well as feast on their luscious green tops. I became a voracious fan of beets!
A quick way to prepare the beet greens is to sauté them with garlic and red pepper flakes (I love adding a bit of spiciness to cooked leafy greens — it’s a marriage made in heaven!). Here, I serve these warm beet-green crostini as an hors d’oeuvre or appetizer. Cooked this way, the greens become incredibly tender and flavorful.