Beet Greens

Don't go throwing away those lovely green leaves from your beetroots as they are very nutritious. Here are a few ideas to make the best of them.

When Selecting, choose beet greens with leaves that look fresh, bright and deep green. The young, tender beet leaves have the best flavour. Avoid leaves that are wilted, or turning yellow.

To Store ~ pop the greens in to fridge in a perforated plastic bag for two days at the most.

As we know, Scotty loves to grow beets for the roots and the greens and uses them for cooking and in salads.You know, I reckon he will also be trying out that recipe for beet wine as well!- he is a little tinker!

Prepare Beet Leaves ~ Pull or cut off the large ribs and discard them. Wash thoroughly in a bowl of cool water until completely clean.

Cooking

Steam: tear or chop into pieces and place in a steamer. Cover and steam for about 5-8 minutes.

Boiling: tear or chop into pieces and place in a pan with a couple inches of boiling water and cover. Boil for about 4-7 minutes.

Microwave: place beet greens in a covered microwave dish with a small amount of water. Cook for about  4-5 minutes.

Stir-Fry: Beet greens make a great side dish when stir-fried with onions and mushrooms in a little olive oil. Top with a little lemon zest and juice when serving.

Seasoning and foods that go really well with beet greens - lemon /orange- zest & Juice. Cheese - feta / goats cheese. Bacon/ ham. Vinegar. Sour cream.

 

Lovely in a salad, try this easy recipe...

 

BEET GREEN SALAD

Greens from 3 beets, including stems
1 tsp olive oil
1 tbsp water
1 clove garlic, peeled and minced
1/2 tsp paprika
1/4 tsp salt
1 tbsp lemon juice

Separate beet stems from leaves and chop both. Sauté  the beet stems with oil and water in large frying pan about 3 minutes. Add chopped leaves and remaining ingredients, except lemon juice, and sauté 5 minutes. Add lemon juice and sauté 1 minute more...Can be Served warm or chilled.

 

CHILLI GREENS WITH GARLIC CRISPS
* You can use any greens in this recipe - Beet greens, Swiss chard, Spinach, Bok choy, Spring greens.

Serves 4

500g Greens
2 tbsp Olive oil
4 Garlic cloves, sliced
1 Red chilli, deseeded & sliced thinly
Sea Salt & freshly ground black pepper

 

Coarsely chop the greens, (if using bok choy, cut lenghways into wedges)
Heat the olive oil in a large saucepan. Add the garlic & fry until golden & crisp about 2 mins, remove and set a side. Add the chilli to the oil in the pan & cook 1 min. Pop in the greens, (they will splutter a little so be careful,) add the salt & pepper and mix well, cover and cook, turning occasionally, until tender - Beet greens, bok choy, swiss chard take about 3 minutes. Spring greens about 5mins & spinach about 1-2 mins. Transfer to a warm serving dish and top with the garlic crisps.


BEET GREENS WITH HONEY WALNUTS
serves 6

2 tbsp olive oil    
1 tbsp chopped garlic    
1 tsp salt   
1 tbsp butter    
2 tbsp honey            
1 bunch beet greens, washed, stems removed, & chopped
1/2 tsp red pepper flakes
1 cup whole, shelled walnuts

Heat the oil in a saucepan, add beet greens. Stir-fry greens over high heat, add garlic & red pepper flakes.Lower heat & let the greens simmer in own juices for about 5 minutes before pouring into a serving dish.
Heat the butter in saucepan for 1 minute before adding walnuts. Shake the nuts in butter, add the honey and coat well, before pouring over beet greens.    

 

SPAGHETTI WITH SAUTEED BEET GREENS
Serves 2/3

225g Spaghetti
2 tbsp olive oil
1 garlic clove, minced
2 cups rinsed and roughly chopped beet greens
75g grated Parmesan
Salt and pepper

Cook the spaghetti in a large pot of boiling water according to your package directions. Meanwhile, heat the oil in a saucepan and sauté the garlic, being careful not to let it brown or burn. Add the beet greens and cook, turning so they cook evenly, for about 2-3 minutes, until wilted.
Drained the pasta and return to the pot, add the beet greens and toss together.
Add the grated Parmesan cheese and mix well, add salt & pepper to taste.

* To make a more filling dish try adding some cubed salami or pepperoni and toasted pine nuts immediately after the Parmesan and mix well.

: Try adding at the end of cooking time to any of your favourite soup recipe.