<http://schema.org/recipeInstructions>
" Cut tops from beets; reserve. If beets are not uniform in size, cut larger beets in half. Place beets and 1/2 cup water in deep 3-quart microwave-safe baking dish; cover and cook in microwave oven on High 15 to 20 minutes or until beets are tender when pierced with tip of knife.* Rinse beets under cold running water until cool enough to handle. Peel beets; cut into 1/2-inch pieces. Meanwhile, in large saucepot, prepare spaghetti in boiling salted water as label directs. Trim stems from beet tops. Coarsely chop beet greens; set greens aside. In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat 5 minutes or until garlic is lightly golden. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add cooked beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through. When spaghetti has cooked to desired doneness, remove 3/4 cup pasta cooking water; reserve. Drain spaghetti and return to saucepot. Add beet mixture and reserved pasta cooking water; toss well."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6009/spaghetti-beets-greens-2533/?src=shelter_footer>