2 bunches small beets
juice of one orange
1 tablespoon soft butter
1 teaspoon peanut oil
1 teaspoon dark sesame oil
1 teaspoon hot chili oil
1-2 T soy sauce

Cut beets of stems and gently scrub beets. Wash the greens, cut the stems into three inch pieces, and coarsely chop the greens – set aside. Steam beets until tender. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, pepper, cover and keep warm. Meanwhile heat heavy skillet, steam stems and greens in oil (stems first). Toss them in soy sauce. Throw it all together and serve.

source: From Asparagus to Zucchini