and pepper. The remaining beets get used on green salads. Here’s something fun to try. If you have a juicer, juice 2/3 rutabaga, and 1/3 beet. Don’t even think of sneering at the mention of rutabaga. It’s sweet... (41 replies, last updated by BobB February 28, 2008)

We cook the beets separately from the greens. We peel the beets, slice them, braise them in their own juices. Then the greens are cooked as described in another reply, very simply (braised as with any leafy green) and laid on top... (12 replies, last updated by Mar a June 9, 2004)

Last night I made Harvard beets and reserved the greens for cooking tonight as a side dish. Does anyone have any secret recipes? I reserved the leftover Harvard beet sauce, which the husband could drink with a straw. Might it... (10 replies, last updated by lgss June 25, 2008)

clinging to the leaves that may be enough. Add salt and toss the greens again, then cover and reduce the heat to low. I’ve done kale, collards, broccoli rabe, and swiss chard and they pretty much all need about 15 to 20... (10 replies, last updated by Grillncook August 22, 2008)

out as much liquid as you can first. Personally, I prefer beet greens braised soft, with cornbread, or sauteed and cooked with scrambled eggs. (6 replies, last updated by sfmiller January 3, 2009)

We bought a couple of bunches of beets at the farmer’s market yesterday, and as I was looking in the fridge this afternoon prior to a shopping trip, I thought "I should cook the greens tonight, before they wilt." I... (5 replies, last updated by Bat Guano March 25, 2008)

beets aren’t all that difficult. Wash them and trim off the tops, but don’t cut into the taproot (leave about an inch of stuff when you cut the greens off the top). You can roast them, steam them, boil 'em, or even... (16 replies, last updated by jujuthomas August 21, 2009)

I like canned beets in salads- I agree with Aaron- they need sweetness taming & texture enhancing. I often add them to a mixed greens salad with spiced pecans and crumbled goat cheese with a cider vinaigrette. At a past job, we... (7 replies, last updated by Niki Rothman March 21, 2006)

Beet greens are delicious, also. If you can find bunches of beets with nice fresh tops, you get a double treat. Jim (25 replies, last updated by 4chowpups March 8, 2005)

of tops, I always try to get the bunches with the prettiest ones – they’re essentially the same thing as Swiss chard, only I think nicer. Tania hates both chard and beet greens, though she adores beets, so we both... (25 replies, last updated by piccola January 13, 2006)

was preparing them I felt really guilty as I chopped off and discarded the greens...which were beautiful and leafy, btw. It made me wonder...are beet greens edible? I can’t imagine why they wouldn’t be? Any ideas on... (11 replies, last updated by La Dolce Vita March 29, 2005)

Beet salad. Roast, peel, and cut the beets into bite-sized pieces, then sprinkle them over baby greens with goat cheese and candied nuts. Borscht. In a heavy pan, brown beef (or other meat of your choice) in oil; remove the meat... (30 replies, last updated by alex8alot October 6, 2007)

Don’t forget the beets beautiful greens! Wash, dry, and suateed in a pan with some good olive oil, garlic, salt and pepper, they are delicious! Use alot of them in the pan as they cook down quite a bit like spinich. (14 replies, last updated by ayana July 28, 2006)

? In particular, right now I’m trying to figure out what to do with the greens... I’ve put some into salads, and Deborah Madison’s Vegetarian Cooking says you can do anything with beet greens that you can do... (23 replies, last updated by choco1 November 22, 2007)

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... (13 replies, last updated by goodhealthgourmet January 3, 2008)