Source: Everyday Food, January 2010
- 3 beets
- 4 slices bacon, chopped
- 4 scallions, sliced
- Coarse salt and ground pepper
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.