Beet Greens Recipe: Delicious Ways to Cook Beet Leaves

As a passionate home cook, I'm always on the lookout for ways to make the most of my ingredients. You know that feeling when you buy a bunch of beets, excited about the earthy sweetness of the roots, and then you're left staring at those vibrant green leaves wondering, "What do I do with these?" Well, let me tell you, those leaves are not just an afterthought! They're a powerhouse of flavor and nutrition, and frankly, a bit of a culinary treasure.

I've always been a bit of a food waste warrior, so I couldn't bear the thought of tossing out those gorgeous green leaves. Plus, let's be honest, beet greens are like a secret superhero hiding in plain sight. They're packed with vitamins and minerals, making them a true green superfood! And while they might look a bit intimidating at first, with their robust, spinach-like appearance, they're remarkably versatile and surprisingly delicious.

So, come along on this culinary journey with me as we dive into the exciting world of beet greens. I'll be sharing some of my favourite recipes, tips, and tricks, and hopefully, inspire you to embrace these often overlooked greens. They're not just a side dish; they're a star in their own right, ready to add a vibrant pop of flavour to your meals.

(Part 1) A Quick Look at Beet Greens

Before we get into the recipes, let's get acquainted with these leafy beauties. You know, those green companions that seem to always come bundled with your beetroot.

nutritional powerhouse

Beet greens are a true nutritional powerhouse, crammed with vitamins, minerals, and antioxidants. They're a fantastic source of:

• Vitamin A: Essential for maintaining healthy skin, vision, and a strong immune system.
• Vitamin C: A powerful antioxidant that helps boost your immunity and protects your cells from damage.
• Vitamin K: Crucial for blood clotting and healthy bone development.
• Iron: Helps carry oxygen throughout your body, giving you that energy boost.
• Calcium: Important for strong bones and teeth.
• Folic Acid: Plays a vital role in cell growth and development, especially during pregnancy.

And to top it all off, they're also low in calories and fat, making them a guilt-free and healthy addition to your diet.

Choosing and Storing Beet Greens

When you're at the market, look for beet greens that are fresh and vibrant. Choose leaves that are crisp, bright green, and free of any wilting or yellowing. Avoid anything that looks discoloured or has a slimy texture.

Once you've got your beet greens home, store them in a plastic bag in the refrigerator. To keep them fresh for longer, wrap them in a damp paper towel before storing. They should last for about 3-5 days in the fridge.

(Part 2) Prepping Beet Greens

Alright, it's time to get those beet greens ready to cook! Think of it as giving them a spa treatment before their starring role in your meal.

Washing and Trimming

First things first, give your beet greens a good wash. A quick rinse under cold water usually does the trick, but if they're particularly dirty, you can soak them in a bowl of cold water for a few minutes. After washing, give them a good shake to get rid of any excess water.

Now, it's time to trim those greens. Simply snip off the tough stems and discard them. You can use kitchen shears or a sharp knife for this. The leaves themselves can be used whole or chopped to your preference, depending on the recipe.

Blanching for a Softer Texture

Some people find that beet greens can have a slightly bitter flavour. If you're one of those people, blanching them first can help to mellow out that flavour. Blanching also softens the leaves and helps them to cook evenly.

To blanch beet greens, bring a pot of salted water to a rolling boil. Add the greens to the boiling water for a minute or two, until they turn a brighter green. Then, plunge them into a bowl of ice water to stop the cooking process. Once they're cooled, drain them and pat them dry. You're now ready to cook!

(Part 3) Simple and Delicious beet greens recipes

Okay, now that our beet greens are prepped and ready to go, let's get cooking! We'll start with some basic and easy recipes that showcase the vibrant flavour of these leafy beauties.

1. Sautéed Beet Greens with Garlic

This is a simple and quick recipe that's perfect for a weeknight dinner. It's the ultimate way to let the natural flavour of beet greens shine.

Ingredients

• 1 pound beet greens, washed and trimmed
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.

2. Add the minced garlic and cook for about 30 seconds, until it releases its fragrant aroma.

3. Add the beet greens to the skillet and cook for 5-7 minutes, stirring occasionally, until they're wilted and tender.

4. Season with salt and pepper to taste and serve immediately.

Tip: For an extra kick, you can add a pinch of red pepper flakes or a squeeze of lemon juice.

2. Beet Greens and potato soup

This creamy and comforting soup is perfect for a chilly evening. The earthy flavour of the beet greens blends beautifully with the potato, creating a truly satisfying soup.

Ingredients

• 1 pound beet greens, washed and trimmed
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. In a large pot, sauté the onion and garlic in olive oil until they're softened.

2. Add the potatoes and vegetable broth to the pot and bring to a boil. Then, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

3. Add the beet greens to the pot and cook for 5-7 minutes, until they're wilted.

4. Use an immersion blender or transfer the soup to a regular blender to blend until it's smooth and creamy.

5. Season with salt and pepper to taste. Stir in the heavy cream (optional) just before serving.

Tip: For a richer flavour, add a tablespoon of butter or a drizzle of cream to the soup before blending.

(Part 4) Beyond the Basics: Taking Your Beet Greens Recipes to the Next Level

Okay, we've mastered the basics, so let's get a bit more creative with our beet greens. It's time to unleash our inner culinary explorer!

3. Beet Greens Pesto

Who needs basil pesto when you have beet greens pesto? This bright green pesto is bursting with flavour and adds a delightful twist to any pasta dish. It's also fantastic as a spread on sandwiches or crackers.

Ingredients

• 1 cup beet greens, washed and trimmed
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Combine the beet greens, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper in a food processor.

2. Pulse until the ingredients are finely chopped and well combined. Adjust the consistency of the pesto by adding more olive oil if necessary.

Tip: To make a vegan pesto, simply omit the Parmesan cheese. Use nutritional yeast for a cheesy flavour.

4. Beet Greens and Feta Quiche

This quiche is a real crowd-pleaser. It's a delightful combination of creamy filling, savoury feta cheese, and the earthy flavour of beet greens. It's perfect for a brunch or lunch.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 pound beet greens, washed and trimmed
• 1/2 cup crumbled feta cheese
• 4 eggs
• 1 cup milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Press the pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork to prevent bubbles.

3. Place the pie plate on a baking sheet.

4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the beet greens and feta cheese.

5. Pour the egg mixture into the pie crust.

6. Bake for 40-45 minutes, until the filling is set and golden brown. Let cool for 10 minutes before serving.

Tip: You can add other vegetables to the quiche, like diced onions, bell peppers, or mushrooms.

(Part 5) Beet Greens in Asian Cuisine

Beet greens aren't just a Western delicacy! They're also a staple in many Asian cuisines, where they're often used in stir-fries, soups, and even salads.

5. Stir-fried Beet Greens with Ginger and Garlic

This stir-fry is a quick and flavorful way to enjoy beet greens. The ginger and garlic add a delicious punch of flavour, and you can toss in other vegetables for a complete meal.

Ingredients

• 1 pound beet greens, washed and trimmed
• 1 tablespoon olive oil
• 1 inch ginger, minced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a wok or large skillet over medium-high heat.

2. Add the ginger and garlic and cook for about 30 seconds, until fragrant.

3. Add the beet greens and cook for 3-5 minutes, stirring frequently, until wilted and tender.

4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, salt, and pepper.

5. Pour the sauce over the beet greens and stir to coat. Cook for another minute or two, until the sauce has thickened.

6. Serve hot over rice or noodles.

Tip: You can add other vegetables to the stir-fry, such as carrots, mushrooms, or bell peppers.

(Part 6) Using Beet Greens in Smoothies

You might be surprised to learn that beet greens make a fantastic addition to smoothies! They add a subtle earthy flavour and a boost of nutrients.

6. Green Smoothie with Beet Greens, Banana, and Spinach

This green smoothie is a delicious and refreshing way to start your day. The banana adds sweetness, the spinach adds a boost of iron, and the beet greens provide a nutritional punch.

Ingredients

• 1 cup beet greens, washed and trimmed
• 1 cup spinach
• 1 banana, frozen or fresh
• 1/2 cup almond milk (or milk of your choice)
• 1 tablespoon honey (optional)

Instructions

1. Combine all ingredients in a blender and blend until smooth. You may need to add a little more liquid to get the desired consistency.

2. Pour into a glass and enjoy immediately.

Tip: You can add other fruits to your smoothie, such as berries, mango, or pineapple.

(Part 7) Preserving Beet Greens: Freezing and Drying

Want to enjoy the flavour of beet greens all year round? You can easily freeze or dry them.

Freezing Beet Greens

1. Blanch the beet greens for 1-2 minutes in boiling water, then plunge them into ice water to cool.

2. Drain the greens thoroughly and squeeze out any excess water.

3. Divide the greens into portions and place them in freezer-safe bags, removing as much air as possible.

4. Label and date the bags and store them in the freezer for up to 6 months.

Drying Beet Greens

1. Wash and trim the beet greens.

2. Spread the leaves in a single layer on a dehydrator tray or on a baking sheet lined with parchment paper.

3. Dry the greens at a low temperature, following the manufacturer's instructions for your dehydrator.

4. Once the greens are completely dry and brittle, they can be stored in airtight containers in a cool, dark place for up to a year.

(Part 8) Tips and Tricks for Cooking with Beet Greens

Here are a few tips to make cooking with beet greens even easier and tastier:

• Don't Overcook Them: Beet greens cook quickly, so keep a close eye on them and don't overcook them. Overcooked greens will be mushy and lose their flavour.
• Season with Care: Beet greens have a slightly bitter flavour, so use seasoning to enhance, not overpower. Start with a pinch of salt and pepper, and add more to taste.
• Get Creative: Don't be afraid to experiment with different flavour combinations. You can add other vegetables, herbs, spices, or even cheese to your beet greens recipes.
• Use Them in Salads: Chopped beet greens can add a burst of flavour and nutrients to salads.
• Make a Beet Green and Goat Cheese Tart: This is a delightful combination of flavours and textures.

(Part 9) FAQs About Beet Greens

Got questions about beet greens? I've got answers! Here are some frequently asked questions:

1. Are Beet Greens Bitter?

Beet greens can have a slightly bitter flavour, but it's not overwhelming. The bitterness is actually a good thing, as it means the leaves are packed with nutrients. If you find the bitterness too strong, you can blanch the greens before cooking them to mellow out the flavour.

2. Can I Eat the Beet Green Stems?

The stems of beet greens can be tough and fibrous, so it's best to trim them off before cooking. However, you can use the stems to make a delicious beet green stock!

3. How Do I Store Beet Greens?

Store beet greens in a plastic bag in the refrigerator. To keep them fresh, wrap them in a damp paper towel before storing. They should last for about 3-5 days in the fridge.

4. Can I Freeze Beet Greens?

Yes! You can freeze beet greens for up to 6 months. Blanch the greens before freezing to preserve their colour and texture.

5. What are Some Good Beet Green Recipes?

There are countless delicious ways to cook beet greens. Some of my favourites include sautéed beet greens with garlic, beet greens and potato soup, beet greens pesto, beet greens and feta quiche, and stir-fried beet greens with ginger and garlic.

(Part 10) Embracing the Beet Greens Revolution

So, there you have it, my fellow food adventurers! A culinary exploration into the wonderful world of beet greens. I hope I've convinced you that these often overlooked greens are a real treasure. They're a delicious and versatile ingredient that's brimming with nutrients. So, embrace the beet greens revolution, and let these leafy beauties become a regular part of your culinary repertoire.

Get creative in the kitchen, experiment with different recipes, and most importantly, enjoy the delightful flavour of beet greens. And remember, there's nothing more satisfying than knowing you're not only eating delicious food but also reducing food waste. Happy cooking!