I eat or juice a lot of beets. I've not always been sure what to do with the tops. Found a recipe that I really enjoy, so I'll be eating more of them. For these I started with 2 bunches each organic golden and red beets. There were 3-4 beets per bunch.
Tops from 12-16 beets
wash, wash and then wash again. Beet greens can really hold onto the dirt.
I didn't tear them much, leaving them large bits, like large whole leaf spinach.
In a pot add the beet greens, two cups water, 1 teaspoon olive oil, 2 teaspoons lemon pepper, 1/2 teaspoon salt.
Cook covered over medium until greens are tender.
I eat them with either a dash of lemon juice or hot sauce.