I was this close to chucking the beet greens I chopped off from the roots and then realized I could sauté them like spinach and make a scrumptious breakfast sandwich (and if you know anything about me, you know how I feel about breakfast sandwiches, yummmmm). What’s great about beet greens, is that they have a more interesting flavor than straight up spinach and a little bit of a bite. Plus they turned the garlic and juices pink! pretty cool. I fried an egg for myself and scrambled a couple for Rick, sandwiched them into a bun with a slice of jalapeno cheddar cheese. It was one of the best breakfasts I’ve ever made, serious.