Several people I know, and I did this too before I knew better, throw the tops of the beets away and just cook the roots. The green parts of the beets are actually very delicious. Since we’ve had a very successful crop of beets in our garden this year, we’ve had plenty of greens of every type. I haven’t had to buy any vegetables for at least a month now. When you grow things yourself, you tend to not want to waste any part of them, so I learned how to cook beet greens too. They are in the family as the swiss chard and spinach, I think, so they all have that wholesome earthiness to them.
You can add them in soups or other dishes or you can just cook them simply as I did. After thoroughly washing them, I simply sauteed these in olive oil and garlic and seasoned with a bit of sea salt. They were delicious!