The Full Beet

• The entire beet is edible, both raw and cooked. While beets are often sold in grocery stores without their greens, whole beets can be found at farmers markets, produce markets and specialty retailers. Look for whole beets when they are in season, in summer and fall, depending on where you live. Because they are relatively mild, beet greens can be used as a substitute in recipes calling for Swiss chard, spinach and bok choy.

Cleaning and Storage

• Cut the greens 1 inch from the beet soon after you purchase them and store them separately for no longer than two days in your refrigerator's crisper drawer. Because they spend their entire life close to the ground, beet greens tend to be rather dirty and gritty. Rinse them thoroughly in clean water several times before using the greens to both perk them up and get them clean. Wash the beet greens right before cooking.

Preparation Styles

• Steaming is the quickest and easiest way to prepare beet greens. Steam the greens and trimmed stems for about five minutes or until they are tender. A little salt and butter is enough for a basic seasoning, or you can create a more complex dish by sauteing the greens in oil with onion, garlic and an acid -- like balsamic vinegar or lemon juice -- to really enhance the already buttery flavor of the greens. For a simple preparation, saute or stir-fry beet greens in your favorite oil for several minutes and top with a sprinkle of salt.

Beet Green Ideas

• Beet greens serve somewhat like spinach in soups and stews, as their mild flavor takes on the taste of what they are cooked in. Add beet greens to soups and stews toward the end of cooking, allowing for at least five minutes of simmering to render them tender. Because they can be eaten raw, beet greens make a nutritious addition to a smoothie. Steamed beet greens are delicious in an omelet when mixed with feta or goat cheese. Create a simple stir-fry using beet greens, fish sauce, ginger and garlic for an easy vegetarian dish to serve over rice.