New Ingredient: Beet Greens

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If you’ve ever bought beets, you’ve probably noticed that they’re often sold with their leafy tops attached. More often than not, these leafy heads get tossed away, but don’t let them wilt in the compost bin!

Beet greens are 100% edible. They can easily be substituted for another dark, leafy green, like rainbow chard or spinach, but they have their own distinct flavor. They shockingly taste a bit like beets!
The first time I discovered beet greens could be eaten, I was addicted! The hearty flavor of dark greens, paired with a subtle sweetness in the stems – sautéed in a little olive oil and garlic, it’s a simple delight that showcases the beauty of using kitchen scraps.
This humble green is also extremely versatile; you can:

  • quickly sauté in olive oil & garlic
  • blanch & add to eggs or a vegetable hash
  • chop and stir fry in a wok with mushrooms
  • add to borscht (duh), minestrone, or vegetable soups
  • toss with grains to up your vegetable intake

There are also recipes for beet green, kale, & cauliflower salad, simply sautéed with their roots, or even in a beautiful mushroom frittata!

What you do with beet greens is really up to you! Just make sure they don’t end up in the compost ;)

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5 thoughts on “New Ingredient: Beet Greens

  1. I love beet greens. I recently posted a recipe for savory cheese and beet greens patties. Give it a look if you’re interested. :)

    I’m posting the link here, but if you don’t care for links on your blog, feel free to delete it. :)

    http://ronitpenso.wordpress.com/2014/02/21/roasted-beets-and-orange-salad-savory-beet-greens-cheese-patties/

  2. Confession: I *just* tossed out some greens. I had no idea what to do with them. I am excited to try this out (and hopefully make up for my transgression :) ).

  3. Going to have to try these! =)

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