Beets & their greens couldn’t pack a bigger health punch – so if you’re not embracing the greens, you’re missing the best part! In fact, when I see beets with their greens hacked off, well, it’s a sad sight indeed. So head to your local farmers market and start buying your beets with their tops on! Something that should dawn on those with daughters who might end up in the same condition as those defiled beets – much better with their tops on!
So on that note and in the privacy of your kitchen – simply separate the beets from their greens, roast, peel & cube the former, rinse, chop & sauté the latter and get ready to reunite them like long lost lovers! With the help of a little herbs, acid, sweet and crunch – you’ll be wondering what rock you’ve been living under not to have been going for the whole beet, tops and all! So here’s to keeping our tops on!
click here to jump down to the beets, their greens, thyme, balsamic & wanuts recipe
1. Get yourself some beets with their greens intact.
2. Cut the beets off leaving 1/2″ or so of stalk – this will minimize the bleeding.
3. Give the beets a good rinse – they do grow in the ground don’t you know.
4. Pile them in a piece of tin foil.
5. Wrap it up to seal tightly and put it in a 350° oven for 30-60 minutes depending on the size of the beets – until they’re soft.
6. They’ll look like this – allow them to cool so you can peel and dice ’em.
7. Submerge the greens in cold water to rinse away all the sand and dirt.
8. Bring them onto a cutting board and simply cut away any nasty bits.
9. Line ’em all up and cut them into 1″-2″ sections. You can cut the stalks a little smaller if you like.
10. I put them in my salad spinner for one last rinse and then I can easily whisk away an excess water.
11. Just like this.
12. Peel and cube the cooled beets and set them aside while you make a little sauce.
13. Any vinaigrette will work – this is a quick mixture of balsamic vinegar, thyme, garlic & salt & pepper – and a little sugar (the secret ingredient). Feel free to sub in blue agave or honey.
14. Stir it all together.
15. Pour the dressing over the beets and toss to coat well. Set aside while you whip up the greens.
16. Slice an onion or 2 and mince a few cloves of garlic.
17. Get them going in a hot pan with a generous swirl of olive oil. Sauté for a couple of minutes.
18. Pile the beet greens in with the onions.
19. Let the wilting begin.
20. And continue cooking until the greens have softened up.
21. Just like this.
22. Add the cubed beets.
23. Chop a few walnuts and toss them in.
24. Add a pinch of red pepper flakes if you’re into that sort of thing.
25. Pile the works in a serving bowl, grate a little lemon zest over top and dig in. This is great warm, cold, as is, under something (anything grilled) or over something (pasta or rice).
beets, their greens with thyme, balsamic & walnuts
Preheat oven to 350°F.
1. Wash thoroughly:
- 2-3 bunches of beets with their greens
2. Trim the beets from the greens and wrap in foil to roast until fork tender – 30-60 minutes depending on the size of the beets.
3. Lay the rinsed greens in a bunch and chop into 1″-2″ pieces. Put them in a salad spinner, give them a final rinse and spin dry. Heat up a large skillet over medium-high heat and sauté the following until soft:
- 1-2 tbsps. olive oil
- 1-2 onions, peeled, halved & thinly sliced
- 2-3 garlic cloves, minced
- beet greens, rinsed & chopped
- 2-3 tbsps. balsamic vinegar
- 1/2-1 tsp. sugar, honey or blue agave
- 1/4-1/2 tsp. dried thyme
- 3-4 garlic cloves, minced
- generous sprinkle of salt & pepper
- pinch of red pepper flakes (optional)
- 1/2-1 cup walnuts, chopped
get creative
- serve cold like a salad – top with a dollop of greek yogurt or light sour cream
- pile it on a serving platter and top with grilled shrimp, chicken or slices of flank steak
- serve over buttery noodles or any pasta
- stir into a mound of cooked rice
- use tortillas to wrap it all up
- tuck into warm pita bread along with a spoonful of greek yogurt, sour cream, feta or goat cheese
ways with beets & their greens
- ways to cook beet greens
- beets in lime cream
- beet greens with roasted beets, lemon & yogurt
- sesame wilted beet greens
- warm beet greens with sour cream dressing
- 5 ways to use beet greens
seared surimi crab
brownies with black beans, double chocolate & walnuts
eggs in pepper rings
hummus with spice & parsley
wild rice salad with toasted nuts & grapes
