Beet Saute: Peel and slice one bunch of beets and slice into 1/8” thick rounds. Chop beet greens and heat 2 tbs oil in large skillet over medium heat. Add chopped beet greens, 1 bunch chopped onion, l large stalk diced celery, beet rounds, and ½ tsp. garlic powder, ½ tsp salt, 2 tbs soy sauce, and ¼ tsp basil. mixing well after each addition. Continue to sauté 5 min. then turn heat to low, add a little water or lemon juice and cover tightly. Ready to eat in 5 min. (Note—the long stemmy part of the top or Swiss chard can be used in place of the celery.)