We grew beets in the garden this year and we've tried to make the most of each plant, from root to leaf. I usually saute the stems with the greens, but tried something different one night and it was a hit. (NOTE: This recipe is just for the stems - the beet greens get sauted in olive oil and shallots, and the roots get sliced, splashed with olive oil and balsamic, wrapped in foil and roasted at 450 degrees for about an hour.)

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