I read a New York Times article recently about beet greens and how it’s so tragic when people ask the farmer stalls to cut off the tops to take up less room in the bag.  The article’s author suggested chopping the greens up and serving them as a salad, but personally, I find them too tough and bitter to eat raw.  However, when lightly braised, the stems and leaves get completely tender and taste like a cross between swiss chard and kale.  Horseradish is a natural pairing for beets, with an acidic spicy kick to contrast their sweet, earthy flavor.  Beets are a vegetable that require some work to prepare but they hold up well for a few days once cooked, so make a couple bunches at a time and try both of these delicious dishes for the work of one.

Horseradish Crusted Salmon with Beets and Potatoes

Smoked Trout and Beet Salad with Horseradish Vinaigrette