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Ideas for Beet Greens, Please?

I have some lovely looking beet greens and want to prove to my mother that, no they're not poisonous (hahaha...) and yes they can be delicious! How should I cook them, and what should I expect them to taste like? (Have never made them by myself but have heard they're wonderful)

I'd love to hear your suggestions!

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  1. They taste very much like chard, to which they are closely related. And, as with chard, the stalks need more cooking time than the leaves. I usually saute mine in olive oil, garlic, and red chili flakes, giving the chopped stalks several minutes before putting in the leaves.

    1. My personal favorite is actually to use them raw as salad greens. I serve them in a salad with steamed beet slices on top, along with feta cheese, toasted walnuts, and a lemon vinagrette. YUM!

      2 Replies
      1. re: fearlessemily

        A restaurant out here in SF, called A-16, makes (or used to) a wonderful salad of cooked beets and greens. Beets sliced, greens cut up like lettuce. Served with a vinaigrette. A stellar combo!

        1. re: fearlessemily

          LOVE beet greens! I treat them just as I do spinach or kale. Cook first (just don't overcook), and finish off in some bacon fat with sliced onion and garlic. At times I add a very small touch of lemon with a little chicken stock and a bit of cornstarch to thicken . Other times add a cream sauce.

        2. Concur with sfmiller. Treat them exactly as you would Swiss chard. You can discard the stalks if they seem overly woody/tough and just use the leaves. Or, include the stalks if you like. Olive oil, garlic and pepper flakes (optional). Put them in the hot oil a little wet and then cover and cook (stirring now and then) for about 5 minutes. Season to taste.

          1. The stalks are really quite nice, chopped up and added to any vegetable soup. I like using them when I make a sauerkraut or cabbage soup.

            AnnieG

            1. I quickly blanch them in salted water then sautee with garlic and shallots. I prepare the beets themselves separately and combine together just before serving for a very dramatic RED and GREEN presentation. It's a great Xmas dish.