Ronnie's Notes
Beets are generous vegetables. You can eat both the familiar root and the huge leaves. Some stores sell the roots and green separately; in others you can buy the entire plant. Beet roots are deliciously sweet, the greens are more nutritious. Beet greens are a particularly nice side dish with fish.
Instructions
If the greens are attached to the bulbous root, cut them off (use the root for other recipes).
Cut off and discard the thick stems.
Wash and dry the green leaves.
Heat the olive oil in a sauté pan over medium heat.
Add the onion and cook for .
Add the raisins, garlic, and ginger and cook for a half minute.
Add the beet greens and cook for about 2–, stirring ingredients often, or until the leaves have wilted.
Remove the ingredients to a serving dish and sprinkle with lemon juice and salt to taste.
Makes 2–4 servings.