True, medium-sized bunch beets with full, fluffy leafy tops - an added bonus to be sure! You can bake the beets in a gratin covered with foil for an hour or so then peel afterwards or just peel up front, slick with olive oil and roast. Wash the beet tops and either parboil right away or wrap them paper towel and refrigerate in a plastic bag for up to 2 days. Beet tops are one of our favorite greens! - they melt into absolute silk and have the sweetest, earthiest flavor imagineable.