In keeping with my pledge to feature greens this week, here are the beets and carrots planted back in July. The beets are finally getting large enough to pull and cook, the carrots still need some time. A friend taught me a simple and delicious way to prepare beets. Peel the raw beets and slice them thinly. Heat olive oil or butter in a skillet and saute the sliced beets with salt and pepper, turn the heat to med-low and cover, stir occasionally until beets become tender, about 10 minutes. Then add some chopped garlic to the skillet and stir a minute or two, then the stemmed, washed and chopped greens. Grate a little fresh nutmeg over all and cook till greens are wilted and tender, about 5 minutes. You can add chard to this as well to stretch your greens in case your beet tops are not enough or getting ratty. Add S&P as needed, serve along side a main course. Simple, tasty and nutritious.