Beet tops are edible apparently. The stems I stir fried with stems of spinach and swiss chard and a stem of celery. That was in a hot oil with walnuts. The the side the cut radish with a dab of wasabi. At the back the beet tops and spinach tops were quick cooked, wilted for a couple minutes with a olive tapenade mixed with water and margarine enough to make steam and stirred. At the back right israeli cous cous cooked with a few sprigs of rosemary and thyme.
A mixture of colours, plain and hot, cool and hot, dry and wet, crunchy and not. This pleases.
I’m try not to call it in but only push the button once I can see beauty. That’s easier some days than other.