oil them in your hands, with a little coconut oil, and sprinkle with salt and rub that in. Roast them, and then eat, skin and all. Potatoes are great done this way too.>> It makes the skin a real delicacy--which it is.
I cut up the tops and just stir-fry them and then add a little water (just enough to cook them--it all gets absorbed)and cover to finish.
and then put the roast beet on a nest of the greens.
BTW--you don't need a "steamer". Do you have a stainless colander and a stock pot? A lid that sort of fits the colander?...
Otherwise, just slice the beets in managable pieces and steam them in a bit of water, with a lid on, in any old pot.
it shouldn't take anywhere near a few hours. (maybe 15 minutes)
