Can you eat beet greens raw?

You sure can. Young, tender beet greens are great tossed into salads or blended into smoothies. Bigger, more mature beet green leaves, like the ones in this recipe, are better cooked, since heat softens them and mellows out the earthy flavor.

Do beet greens taste like beets?

Not really. The leaves taste much more like Swiss chard or spinach, mild and a little earthy. The stems have a slightly sweeter, more beet-like flavor, but the whole dish is far more green and savory than it is beety.

How do you store fresh beet greens?

Separate the greens from the roots as soon as you get them home, since the leaves pull moisture out of the beets. Store the greens in a bag or container in the fridge and use them within a few days for the best flavor and texture.

Are beet stems edible?

Absolutely, and they are one of the best parts. Just chop them small and give them a head start in the pan before the beet green leaves, since they take a little longer to cook and soften.

Can I use this method for other greens?

Yes. This method for cooking beet greens works beautifully for Swiss chard, spinach, kale, and other leafy greens. Just adjust your cooking time based on how tough the greens are.

How to Cook Beet Greens That Actually Taste Good

Description

Tender sauteed beet greens with garlic, butter, and a bright squeeze of lemon. An easy way to use the whole beet plant and never waste those leafy tops again.

Ingredients

Scale

Beet greens (leaves and stems) from 1 large bunch
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, finely minced
1/2 lemon
Salt and pepper to taste

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Instructions

Wash the greens well and separate the leaves from the stems.
Chop the stems into small bite sized pieces.
Stack, roll, and slice the leaves into ribbons.
Finely mince the garlic.
Melt the butter with the olive oil in a pan over medium heat.
Add the garlic and saute until fragrant, about 1 minute.
Add the chopped stems and cook for a few minutes until they start to soften.
Add the leaves and cook until wilted and tender, 2 to 3 minutes.
Squeeze fresh lemon juice over the top, season with salt and pepper, and serve warm.