One of the best things about buying beets is getting the leaves to use in other recipes. Last nights beet salad gives me a ingredient for tonight's lasagna. Beet greens are very similar to Swiss chard, with sturdy and strong flavored leafs. The leaves were washed and finely sliced, then quickly sauteed with garlic and olive oil. Next they were folded into ricotta cheese. Sheets of pasta were thinly rolled out and layered with fresh tomato sauce and the ricotta cheese mixture, into a 400F oven for about a hour and its done.