This is like a meal of baked potatoes, sauteed collard greens, and asparagus, except that each of these things is substituted with a part of the beet plant.

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1 bunch beets with greens
olive oil for sauteing
2 cloves minced garlic
1/4 of an onion, chopped
tamari or soy sauce
salt, pepper, and butter

Bake the beet roots as if they were potatoes. After washing them, bake them for about an hour in a 350 degree oven. Poke a knife into one to see if it is soft. I undercooked mine slightly, so don't make this mistake! Cut into slices and serve with butter, salt, and pepper.

Wash the stalks and cut them into 2 inch sections. Saute them with garlic and onion. Leave them in the pan for awhile, possibly with the lid on to give them a chance to soften.

Wash and chop the leaves. Remove any thick stems. Saute them with garlic. Put the lid on for a few minutes to give them a chance to wilt. Remove the lid and add some tamari or soy sauce, then saute them a little more.