Beet Greens

[no_hypocrisy]

I like to juice and buy only organic beets which are pricey at 3 for $2.99.

They're expensive but I've learned to use as much of what I buy as possible. I'm now parboiling, then sauteeing the greens attached to the beets in thinly sliced garlic in EVOO, apple cider vinegar, and roasted pinenuts. I may add dried cranberries as well. Tasty and loaded with maganese and Vitamin K and iron. And extremely anti-inflammatory.

Now, if I could only figure out what to do with the stems besides composting . . . .

[LiberalEsto]

1. try adding the stems to soup

I've never tried it, but a long simmering might soften them nicely

[no_hypocrisy]

4. I make soup every week!

Cool! Thanks a lot!

[NRaleighLiberal]

2. the stems are just great -

we use the stems and greens together - just stir fry/steam in olive oil, garlic, ginger and red pepper flakes - maybe add some chopped pineapple as well. Perfect bed for grilled fish! Much more tender/tastier than Chard stems/greens (which we also love)

[no_hypocrisy]

3. Whoa, thanks!

Truly appreciate your comments.

[NRaleighLiberal]

5. big time veggie lover here (part of a meat more toward veggie journey we've been on...)

we grow lots of beets each garden these recent years, and love the greens even more than the beets!

[freshwest]

6. I like what you're doing with them. Have only used the greens in juice, but this is good.

I'm saving that and all the suggestions below.

[pinto]

7. Cooked greens, diced stems, lentils, garlic. Olive oil and a little lemon, salt, pepper.

Boiled till tender, drained, blender all together 'till smooth and you've got a great dip for flat bread wedges.

[Retrograde]

8. I use them like chard

which is essentially what they are (chard is a form of beet cultivated for its leaves. Or beets are a form of chard cultivated for its roots - take your pick, they're the same species).

I sometimes chop the stems, sautee them, and add them to a quiche or something similar.

[pinto]

10. Yeah. Chard has been bred for the leaves not the root (i.e beets). There are a rainbow of varieties.

A colorful mix of cooked chard in a simple pasta and grated cheese mix is a showstopper at the table.

[bif]

9. One of my favorite recipes...

Chop it up. Then sauté some onion and garlic in olive oil. Add the greens and sauté for a bit. Then mix with some cooked pasta with pine nuts and parmesan cheese. It's fab! Browning the pine nuts in a pan for a bit makes it even better.