We picked up some beets at the farmer's market.
Currently, there is a pork shoulder (butt) in the oven at 200F; it will be pulled out sometime tomorrow. To accompany it, I'll cook the beet greens in a manner similar to collards.
The beets will be made into a vegetarian borscht with wild mushrooms.
Question: what is the best way to cook the stalks? Blanched, julienned, and sauteed? In a quiche?
I've never cooked beet stalks, and welcome any advice.