from From Asparagus to Zucchini, 3rd Edition

All your beets

1 tsp peanut oil

Juice of 1 orange

1 tsp dark sesame oil

1 Tbsp butter, softened

1 tsp hot chili oil

pepper

1-2 Tbsp soy sauce

Twist beets off stems, leaving about 1/4” stem on the beet. Gently scrub beets & wash the greens. Cut stems into 3” pieces and coarsely chop greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes, then add greens; cook tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter.