beets and eats

Pulled some beets. I like them when the roots are just golf-ball sized

then the greens are nicer, sautéed with olive oil and garlic. Had them with lentils and cornbread. 

The day before it was fish cooked with dry basil, lentils simmered with fresh bay leaf, rice and chard greens, a few cherry and cherokee purple tomatoes sliced on the side.

Most of my leaf beet chard has long, narrow brighter green leaves, 

and one plant has wider, darker leaves, almost like a cross between this and the swiss chard (but seed from the same packet as leaf beet). Can't discern if the taste is any different, the wider/darker leaf one, just find it interesting.