A Greek-style recipe to make when your beets are young & small in size, and the stalks and leaves are super-fresh and haven’t begun to wilt. And they will wilt rapidly, so it is best to make them on the day you buy them.

Take a bunch of baby beets (stalks and leaves intact), and rinse to remove any grit or earth. Cut the beets off from the base of the stalks, place in a pot of water, bring to a boil, and simmer till done (the skin will start to rub off when you pierce with a fork).

Meanwhile, cut the leaves off the tops of the stalks and shred the leaves thickly. Set aside. Chop the stalks finely and place in a sauteé pan or wok, along with lots of chopped garlic, and a good drizzle of olive oil. Fry on a medium-high heat, stirring occasionally. 

After about 3-5 minutes, add the leaves, cover and let steam for a couple of minutes. Remove the lid, and stir well till all the leaves are wilted. Season with sea salt, and turn off the heat.

Once the beets are cooked, drain, rub the skins off and cut into small wedges. Place in a bowl, toss with olive oil and fresh lemon juice. Season with sea salt.

Serve as a starter, along with a good crust of bread.