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May 22, 2016

How to Prepare Beet Greens

Check the leaves carefully to be sure that there are no insects and wash in fresh cold water thoroughly. Lift the leaves from the bowl, pour off the water, and wash again. Do not pour the water off leaving the greens in the bowl – the sand will remain in the pan and is likely to mix with the greens again. Repeat as many times as needed to remove all grit from the stalks.

If you use the stalks, keep them separately. Cut the leaves and stalks into rough 1-, or 2-inch pieces.

    1. Add fresh, raw beet leaves to the mixed salad with other greens. Pat them dry after washing, or spin in the salad spinner, and cut away the stems.
    2. Juice beets along with fresh greens, or add beet leaves to green smoothies.
    3. Boil or steam beet greens for a simple low-calorie side dish:Bring water to a rapid boil in a large pot adding salt (use 1½ teaspoon salt to 1¾ quarts of water), and cook the stalks first for 3-4 minutes, or until tender. Then add the leaves and cook for another 2-3 minutes uncovered. Drain, season with salt and pepper and toss with a little butter or olive oil for a simple salad to serve immediately. Add something tart, such as vinegar or lemon, if desired.

      If you are serving the beets with the greens, arrange the beets in a ring and serve the greens in the center. Dress with melted butter or Horseradish sauce.

      To steam, put the beet tops in a steamer basket and steam for several minutes until tender.

      Try this healthy breakfast idea with blanched beet greens.

    4. Add beet tops along with roots to borscht recipes:Vegetarian borscht with mushrooms and apples
    5. Sautée beet greens like spinach with this basic recipe:Heat 2 tablespoons butter or vegetable oil in a large skillet.
      Add 4 cups chopped greens including stems; 1 tablespoon grated fresh horseradish, 1 finely chopped shallot or small onion, ½ tablespoon Dijon mustard and a pinch of salt.
      Cook, stirring, until the greens are wilted, about 5 minutes.

      Add ¼-cup water, cover and simmer until the greens are tender, 10 to 15 minutes. Uncover and cook until all liquid evaporated. Remove from heat and add ½ cup sour cream if desired.

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