I've recently become a big fan of beet greens. I bought a bunch of beets last weekend at the farmer's market, and I was thrilled to find that the greens are just as tasty as the roots - it's so nice to be able to use the beets for one dish and the greens for another without throwing anything away.
Wilted, garlicky greens couldn't be easier to throw together, and are especially good if you have some extra vegetables on hand to throw into the pan. I like to add carrots for a little sweetness, and French breakfast radishes for crunch. (French breakfast radishes are sweet and mild without the acidic tang of traditional radishes - I like them raw, but if you cook them lightly they'll lend a nice crisp texture to a dish like this one.)
