I'm not sure which we like to eat better, the beets or the greens. Each has their own unique, delicious flavor, and they are both exceedingly easy to prepare, and really healthy, too. But one thing is definite: beet greens are the lesser valued, often tossed side of this edible plant, and that's both a tremendous waste, and a shame. In fact, beets are often sold without the greens, as these are a sure sign of how fresh (or not) the root veggies are. While beets will last quite a while in the fridge, like most other root vegetables, the greens are more delicate, and should be eaten as soon as possible. Just one small bunch of baby beets, like the one pictured above, yields a whole beautiful mass of edible leaves. Here is how we enjoy eating them, and if you've never tried them, we highly recommend you give them a taste. Both the beets and the greens pair perfectly with most proteins, grains and starch you might be preparing for lunch, brunch or dinner, any day:
Ingredients:
1 to 2 bunches of small beets, with fresh looking greens still attached
olive oil
To prepare:
Preheat oven to 425 degrees
Chop greens off of beets
Scrub beet roots with water and rinse well, to remove any dirt (tips trimmed off, so you are left with a roundish shape)
Rinse greens well, in a salad spinner
Place beets (only) on tin foil, drizzle with a little olive oil, season with salt and pepper, and wrap up in foil, sealing all sides tightly.
On a baking sheet, roast beets in foil in hot oven about 30-45 minutes, depending on size of your beets (they are done when you can slip a sharp knife tip through easily).
When beets are done, let cool until you can handle them, and peel off ouster skin.
Meanwhile, heat a large frying pan, drizzle in some olive oil, and sauté the beet greens for just 5 to 7 minutes, as you would spinach, for instance.
Season with salt and pepper, and serve right away with protein and / or grains of your choice, and whole or sliced beets, if you wish. (We've enjoyed these with quick weeknight dishes like lamb chops, chicken breast, or tossed into pasta and served with parmesan cheese, or with barley and cubed roasted sweet potatoes.)
You can also skip the sauté, and add the greens to any soup or stew, at the last few minutes.
Enjoy!
Ingredients:
1 to 2 bunches of small beets, with fresh looking greens still attached
olive oil
To prepare:
Preheat oven to 425 degrees
Chop greens off of beets
Scrub beet roots with water and rinse well, to remove any dirt (tips trimmed off, so you are left with a roundish shape)
Rinse greens well, in a salad spinner
Place beets (only) on tin foil, drizzle with a little olive oil, season with salt and pepper, and wrap up in foil, sealing all sides tightly.
On a baking sheet, roast beets in foil in hot oven about 30-45 minutes, depending on size of your beets (they are done when you can slip a sharp knife tip through easily).
When beets are done, let cool until you can handle them, and peel off ouster skin.
Meanwhile, heat a large frying pan, drizzle in some olive oil, and sauté the beet greens for just 5 to 7 minutes, as you would spinach, for instance.
Season with salt and pepper, and serve right away with protein and / or grains of your choice, and whole or sliced beets, if you wish. (We've enjoyed these with quick weeknight dishes like lamb chops, chicken breast, or tossed into pasta and served with parmesan cheese, or with barley and cubed roasted sweet potatoes.)
You can also skip the sauté, and add the greens to any soup or stew, at the last few minutes.
Enjoy!
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