Make the most of Beet Greens

Fresh beet greens, the leafy tops of beetroot plants, are not only edible and delicious but also highly nutritious. Beet greens are rich in vitamins A, C, and K, plus minerals like potassium and calcium. They taste similar to Swiss chard and cook down like spinach. Here's how to enjoy them:

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Separate and Wash:

Trim the greens from the beets, leaving about an inch of stem attached to the root. Wash the greens thoroughly to remove dirt. You can do this by submerging them in a large bowl of water and swishing them around or by using a salad spinner.

Use Stems:

The stems are also edible and add color and crunch. Finely chop the stems and cook them along with the leaves.

Cooking Methods:

Sautéing: A quick and easy way to enjoy beet greens.
Sauté the stems first, then add the greens. Cook with garlic, olive oil, and red pepper
flakes. Finish with a squeeze of lemon juice for brightness. Consider adding walnuts and
golden raisins for extra texture and flavor.

Braising: A simple method for tender greens.

Cook chopped onion, shallot, or garlic in olive oil. Add the stems with just enough liquid to almost cover the greens (water or a flavorful broth) and salt, braise until tender. Add the leaves and simmer until tender. Season and serve.

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Steaming: For a simple, low-calorie side.
Steam the stems first, then the leaves. Season the steamed greens with salt, pepper, and a touch of butter or olive oil. Perhaps add a squeeze of lemon juice or a drizzle of Balsamic vinegar to brighten the flavors.

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Including in Soups and Stews: Add chopped greens to soups or stews during the last 15
minutes of cooking.

Creative Uses:

Salads: Add fresh, raw leaves, cut into ribbons (Julienne cut) to mixed green salads.
Smoothies: Blend raw beet greens into green smoothies.
Pesto: Use beet greens as the base for a flavorful pesto.
Pasta Dishes: Toss chopped/Julienned leaves with pasta, walnuts, feta cheese, and red pepper flakes.
Combine braised beet greens with roasted beets! Toss in a few toasted walnuts, add a drizzle of balsamic vinegar and you’ve got a fab side dish.

Greens & Beans Bowl: Sauté beet greens with garlic and crushed red pepper. Stir in a can of drained and warmed white (Cannelini/white Kidney) beans. Serve over rice, quinoa, or toast.
Slaw: Add raw beet leaves to a slaw for added nutrition, texture and color.

Storage:

Store unwashed beet greens in a plastic bag in the refrigerator for 2-4 days.
For longer storage, freeze beet greens and add them to smoothies or soups. You should ‘blanch’ the greens before freezing as it helps preserve their color, flavor, and nutrients. Blanching stops the enzymes that would otherwise cause the greens to lose quality in the freezer.

Important Notes:

Always wash beet greens thoroughly as they can be sandy. People with kidney disease or kidney stones should limit their intake of beet greens due to their oxalate content.
By using these tips, you can enjoy the delicious flavor and nutritional benefits of fresh beet
greens and reduce food waste!

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