When carving beet roses or preparing beets for a meal, don’t throw away the beet greens. They are surprisingly delicious when cooked.
The same sweet taste of the beets is brought out in the cooking of the beet greens. They can be cooked much like spinach and collard greens.
Beet Greens Recipe
How to cook your beet greens:
1. Tear the stalks off so that you are left with just the leaves.
2. Heat a tablespoon or 2 of olive oil in a pan. Butter is a taste substitute for olive oil. Or you can use a little of both.
3. Sautee ¼ – ½ cup of onions till soft. Sauté a chopped clove of garlic with the onions if you like
4. Add beet greens and sauté till wilted.
5. Add ¼ – ½ cup of water and cover to cook about 10 minutes.
6. Add a teaspoon of lemon or vinegar of your choice to your sauteed beet greens mixture.
7. Season with Salt and pepper to taste and serve.
I’ve made these with and without the stalks and like it much better without the stalks. The stalks take longer to cook and when undercooked can be tough and stringy as well as a little bitter. Without the stalks, you get more of the sweet beet taste.
Beets and beet greens have powerful nutritional value.
For some other great ideas for using beets, here is a delicious beet salad. And here, you can find some ideas for decorating your beet dishes with carved beet roses. Here is where you can learn to carve beet roses.
If you are planning a romantic dinner, you might also want to fold your napkins into a heart shape. You can learn how in this short video showing a heart shaped napkin fold.