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From The Kitchn, reprinted below:
1 bunch golden beets, roasted, peeled and cubed
The beet greens
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers
Chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
Toss the beet pieces with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers
Chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
Toss the beet pieces with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
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