Because both the root and greens of the beet are ample and edible, one bunch of beets provides a lot of food. The root can be boiled or steamed, after which the skin will slide off easily, and the greens–earthy in flavor–can be prepared as any cooking green. My favorite presentations are those that involve both aspects of the beet, such as in this recipe from Vegetables from Amaranth to Zucchini: Beets with their Greens
1 or 2 bunches beets, with greens
1 tsp anise or fennel seeds
1 tbsp butter
lemon juice
Preheat oven to 375. Trim greens from beets and set aside; place each beet on a square of foil large enough to enclose it, and season with anise or fennel. Crimp each package tightly shut. Set beets in roasting pan and bake until tender (40-60 minutes; test by piercing with knife tip). Meanwhile, rinse greens and steam over boiling water, about 5 minutes. Remove beets from oven; keep them wrapped and pinch them back and forth to remove skin. Halve the skinned beets, and heat in pan with butter. Toss steamed greens in lemon juice and arrange in a ring on serving dish with beets nested in the center.