I ran into the grocery store this weekend on a speed shopping mission. We were just passing through town on our way home from Denver. I had a small menu planned for the beginning of the week and I didn’t want to make another trip into town. For one of our evening meals I had simply planned for a veggie and grain. I figured I would just find something on sale once I got into the store.
Lucky for me, I didn’t just find something on sale, but I found these amazing looking golden beets! Not only were they looking exceptionally fresh and calling my name, but between the leaves, stems, and the beet, we’d be fed for more than just one meal. *Bonus*
But when I got to the check out, I realized not everyone saw what I was seeing. The checker explained she never bought beets because they were such a waste….since you could only use the bottom. Of course this took us to a short conversation and this recipe.
- Beets greens, from one bunch
- Olive oil
- ¼ white onion, halved and sliced
- 1 garlic clove, minced
- Salt and pepper
- Begin by cutting the stems and leaves from the beet. Store the beet in an airtight bag and refrigerate. Wash the stems and leaves in a sink full of cool water.
- Remove from water and drain.
- Roughly chop the leaves and stems.
- Pour a heavy drizzle of olive oil (about 2 T.) in a skillet and heat over medium heat.
- Add the onions and saute until tender. Add the garlic and cook a minute more.
- Add the chopped greens and stems to the skillet. Reduce heat to medium low and cook until tender.
- Serve as a side, over garlic toast, or cheese toast.
But now I’m curious, do you use your beet greens?
I’ve read they are similar to and can be used just like Swiss Chard. Beet greens are packed with vitamins and minerals and great for stretching your produce purchases a bit further. I must admit I haven’t stepped out of the box much, only making them as I did above, but they are so delicious I’m not feeling much guilt. In fact, I’m enjoying the leftovers over some cheesy toast right now!