What to do with Beet Greens

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beet greensDon’t you feel bad throwing away the tops of veggies? I had a ton of beet greens from a pickling party, and decided to use them for a meal. But first, a beet green rub-down.
I heard about veggie massages from another blogger. Maybe it’s a total ruse….who knows. She claims if you take tough greens (kale, collards) and give them a little massage, they soften up for a better chew.
So I did it – waited for the day when a particular album was coming out (can u guess??), threw some music on and stood at the kitchen sink feeling up a bowl of beet greens, watching through the window as my backyard tree continued to shed. It’s a simple life, this one of a vegetable masseuse. But I’m finding it agreeable. Recipe for sautéed with shallots and garlic oil below…


Sautéed Beet Greens with Shallot and Garlic Oil Dressing

-Beet greens, snipped at the bottom of each left

(use quite a bit, as they wilt similarly to spinach)
-1 shallot, sliced

-4 tablespoons of olive oil
-1 large clove of garlic, pressed or chopped finely
-half a lime, squeezed
-salt and pepper to taste

In a hot pan, drizzle some of the dressing. Sautéed beet greens and whole chopped shallot. When beet greens start wilting, remove from heat. Transfer to a bowl and dress with the rest of the lemon, garlic, oil mixture. Enjoy!

What do you do with your veggie leftovers??

About the author


Here you will find food stories about the recipes I tackle in my kitchen. I promise to always be experimental. There may be food flops and poetic blunders. It’ll be reverse logic - good food that looks bad, bad food that looks amaaaazing, a solid try, a lazy attempt, a ton of stuff and little bits of nothing.

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