If you have ever planted beets you know that you usually have to thin them while they are young so that you have room for some to grow to big beets. That’s okay with me because I love the tender young beets and greens. We enjoy beets young and tender and we enjoy them after they are bigger!
The young beets and greens are so tender that they take hardly any time to cook. No need to peel the beets, they are much too small for that. I just the greens and beets thoroughly and put them in a pan with a small amount of water, just covering the bottom of the pan. I turn it on high till hot and then lower the heat to a simmer. Put a lid on your pan and let them simmer, making sure not to run out of liquid. Cook just long enough for the beets to be tender when pierced with a fork. The greens will be wilted down. I add some sea salt and butter to season and enjoy!