Beet greens disintegrate more quickly that other greens in the refrigerator, so time is of the essence for making them into a tasty dish. The beet roots themselves (minus the stems and leaves) can last for months in a cold dry storage, and at least a couple of weeks in a refrigerator.
Cut the stems from the tops of four to six beet roots, and carefully rinse the leaves and stems in cold running pure water, discarding any portions that are broken, bruised, yellowed or limp. Cut the clean, healthy leaves and stems into sections one inch long. Peel and cut one large yellow onion into pieces less than an inch wide or long. Peel and finely chop one large or two small cloves of garlic.
In a large saucepan or wok, heat 2 tablespoons of sesame oil until it sizzles if a tiny drop of water is dropped into the pan. Add the garlic and stir until golden brown. Add the onion and stir until translucent and soft. Add one quarter of the beet leaves and stems and stir until they have wilted. Add another quarter of the beet leaves and steam and stir until they, too, have wilted. Continue with the two remaining quarters of the beets tops. Stir over a medium flame for another five minutes, then remove the sauteed vegetables into a bowl. Spray on and stir in a little Bragg’s Liquid Aminos. I like to top this dish with babaganoush (roasted eggplant and sesame tahini dip), but it’s equally wonderful atop a nest of brown rice.