Rob (Manhattan, New York) on 09/23/2009:

I pressure cook them for 7 minutes (using one cup of water). I then drink this dark red water with a dash of vinegar. Do not discard!

Add a little olive oil and balsamic vinegar to the beets and also saute the greens with a little mustard powder and sweetened rice vinegar. This has a wonderful balancing effect, especially drinking the beet broth.

By the way...one of my most loved kitchen devices is my pressure cooker..it greatly speeds up cooking time and reduces energy costs.