I also have a strange obsession with beet greens. I know... but they're so good and tender and flavorful, and they don't leave that film on your teeth like spinach does. Plus, they have preeetttyy red stems. Sadly fresh beets are difficult to find here in Paris. For some bizarre reason, they're sold cooked, even at the farmers markets, and they look like blobs of black red gunk. So when I see them fresh with greens on, I buy in bulk. That leaves me with lots of actual beets, so I make this lovely roasted beet salad with orange and shallot dressing. It's heavenly, and healthy. I also have a special way of cooking my beets. I don't remember where I got the recipe, but it's no fail, awesomeness. Many of the recipes I've read call for cooking them, then removing the skin. I've heard horror stories about this. Kitchen towels stained forever, hands burned, the skin never actually coming off, of the beets at least... I think I even tried it once a long time ago and had all those problems. Here's the fail-safe way.
