Beet Greens

Also known as spinach beet, these long leaves taken from the top of young beetroots have a mild, earthy flavour and a study texture. They are grown and eaten extensively in Italy and France, where they are often combined with sorrel to counteract the latter's acidity. When cooked, they may be used in the same way as spinach, as a vegetable accompaniment, or combined with other ingredients; for example, with ricotta and Parmesan as a stuffing for ravioli.