One time on Usenet, "-L." > said:
> Litttle Malice wrote:

> > We went to a family gathering over the weekend, a nice pot luck
> > spread with lots of yummies like devilled eggs, potato salad, meat
> > and cheese, and croissants. Our hostess also served dish of pickled
> > beets. After lunch, as we were putting the leftovers away, she asked
> > me if I liked them. "No", I replied, "I don't eat dirt chunks". She
> > seemed puzzled, I don't think she got the connection. I noticed that
> > no one else ate them either...
>
> I never understood the idea of pickling them. They are sooo much
> better fresh, either steamed or roasted. You can send those dirt
> chunks down here, any day of the week! (And send the greens too - those
> are just as good!)
>
> -L.
> (Never met a beet I didn't like.)

I'll make you a deal -- next time I make the following dish, I'll
send you the red part and I'll use the green part:

Beet Green Gratin

1 T. butter
10 oz. sliced mushrooms
2 cloves garlic, minced
6 oz. beet greens, washed
Kosher salt and ground black pepper
4 egg yolks, beaten
1 1/2 C. ricotta
3/4 cup grated Parmesan
1/2 tsp. salt
3/4 cup crumbled Ritz crackers

Preheat the oven to 375° F. Melt the butter in a saucepan. Add the
mushrooms & garlic, and sweat. Add the greens and mix well. Remove
pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese,
and salt. Combine everything and put into a lightly oiled 8 by 8-inch
baking dish. Top with the crumbled crackers and bake for 30 minutes
covered. Uncover and bake for an additional 15 minutes.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~