Beet Greens Recipes

This roasting technique is delicious!  But only the leaves can get crispy, not the stems and roots so you can remove those and use them in a separate application if desired.  Otherwise throw them in, too, for a delicous beet dish with incredible sweetness.

1 bunch of beet greens, leaves removed from stems and baby roots (either reserved or added in), washed and dried
oil
salt

Very lightly drizzle oil over beet greens and toss to coat on both sides.  Line baking sheets with parchment paper or foil and lay the beet greens on these.  Sprinkle with salt.  Bake at 350 degrees for 5 minutes, turn over and bake another 5 mintues or until crispy.  Do not walk away from the oven since these cook very fast!

Availability: July

Storage tips: Refrigerate in a plastic bag. Beet Greens should last at least a week.

How to eat: Beet greens are the baby beet plants before they mature to full sized roots and are eaten whole: root, stem and leaf. They need to be washed very thoroughly as they harbor small bits of grit in and around the baby roots. Beet greens are best steamed in a very little amount of water or in a steamer basket. Steam them whole or chopped for 5-10 minutes until tender. Top with butter, salt, pepper, and a splash of vinegar.

We pretty much only ever make beet greens this way or simply steamed whole since they're so good cooked in simple recipes like this one. 

1 bunch beet greens (or just the greens from 1 full sized bunch of beets; full sized roots would not be used here)
1 tablespoon olive oil or cooking oil
1 tablespoon minced garlic or garlic scapes
1 teaspoon lemon juice or vinegar
salt and pepper to taste

Cut the baby roots off with about 1 inch of stem above them and wash very thoroughly.  Wash the leaves very well as beets tend to harbor small pebbles.  Coarsely chop greens, rinse again and then dry well.  Heat oil over medium heat.  Add baby beet roots and saute stirring until they just start to become tender, about 5 minutes.  Add garlic or garlic scapes and chopped beet greens and saute stirring until greens are wilted down and baby roots tender, about 5 minutes.  Add lemon juice, season with salt and pepper, and serve hot.  Serves 2-4.
 

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