I thinned beets over the weekend, ending up with a decent bunch of small green tops with baby beets or just thickened roots on the ends. I love the idea of sauteeing the greens but am always underwhelmed with the end product. I should probably have used something to offset the bitterness but instead went with garlic, curry powder, salt, pepper, and a bit of ricotta stirred in at the end. Eh. Nutritious, I assume, but not delicious.
Ideas for a happier outcome?