How one of our favorite vegan restaurants puts to use one of fall's finest roots.
In the old days, we used to toss beet greens. Now we know better. One cup contains half your daily vitamin A and two times your vitamin K needs. But they, along with the root vegetable they're attached to, have the reputation for being bitter and difficult to cook. So we went to those vegetable whisperers at by CHLOE in New York City for a recipe that is easy and delicious. Make Chef Jenné Claiborne's side dish into a meal with a poached egg on top.