Recipes for beet greens

[Anonymous]

I’m not a huge fan of bitter greens so give me something more interesting to do with them then just steaming or sautéing plain.

[Anonymous]

chop them into an omlet
Mix them with shredded potatoes for potato pancakes
add them to the mix for spring rolls
add to your salad mix

[Anonymous]

They really are good sautéed with onions and mushrooms. And then you can add them into an omelette or veg tart. You could also juice them.

[Anonymous]

Anonymous wrote:They really are good sautéed with onions and mushrooms. And then you can add them into an omelette or veg tart. You could also juice them.

I meant to say you can add them to a quiche with sausage. Beet greens and sausage is dynamite. Or you could go vegan with greens and sweet potatoes ginger tofu.

[Anonymous]

Saute with garlic, then grate in parmesan and serve as bruschetta.

[Anonymous]

I cook them with spinach to make saag paneer or saag aloo.

[Anonymous]

Pesto

Juice them with some carrot and apple and lemon (ginger optional)

[Anonymous]

I love beet greens! But don't substitute them for spinach in anything with a white/cream/cheese sauce. You will end up with a pepto-bismol pink dish. Ask me how I know...

[Anonymous]

Anonymous wrote:I’m not a huge fan of bitter greens so give me something more interesting to do with them then just steaming or sautéing plain.

Do u have the beets they were attached to? If so I make a good salad with oranges (supremed) roasted beets onions and beet greens that’s good.

[Anonymous]

salad with champagne vinagrette, walnuts and goat cheese

[Anonymous]

Compost. That’s where my beet greens go…and the beets if I have anything to say about it, lol!

But seriously, I like to roast Swiss chard and onion tossed in olive oil, salt and pepper and some crumbled feta on top. I bet Beet greens would be good that way too.

[Anonymous]

i throw all greens in soup w potatoes & onions
it's a version of caldo verde i learned from the ladies @ the kitchen of a local joint i frequented

[Anonymous]

I’ve made this before with beet greens instead of kale.

https://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf?epik=dj0yJnU9d2ljWkEzeXN4U3Y5UThjUUswcnYxZzRaMzhhSkJuZUcmcD0wJm49dERMZ01POUJTNlJiODJuWjZGUnF2QSZ0PUFBQUFBR0lkYS1R&preview=true

[Anonymous]

Anonymous wrote:Saute with garlic, then grate in parmesan and serve as bruschetta.

OP here. Just had this on a bagel with cream of mushroom soup for lunch. A++ good recommendation!

(To those asking about the beets — I had to eat the greens because I just finished making my annual borscht, which I don’t even like that much but make every year because I love the color so much. 😝)

[Anonymous]

Anonymous wrote:I cook them with spinach to make saag paneer or saag aloo.

Same here. I also add kale, mustard greens, mooli leaves as well as other veggies including cauliflower, cabbage, green beans, corn, carrots, cucumber - anything that needs to be consumed or cooked soon and goes well with saag. I usually make a big batch for freezing and distributing.