Beet Greens

Beet Greens are a real favorite at farmers market. In case you are new to these wonderful veggies, here are some tips on how to prepare Beets Greens

• Rinse beet leaves, discarding any tough stems. Steam over simmering water, covered, for 1 minute, and transfer them with tongs to paper towels to drain. 
• Or sauté lightly in olive oil and garlic scapes.

Some seasoning suggestions:

• Balsamic vinegar, salt and pepper to taste.
• Whisk together ½ teaspoon Dijon mustard, 1 1/2 tablespoons red-wine vinegar, and salt to taste. Add ¼ cup olive oil in a stream, whisking, until dressing is emulsified. Toss with greens and chopped scallions
• Whisk together 6 tablespoons extra-virgin olive oil, 2 1/2 tablespoons red wine vinegar, 1 tablespoon minced garlic. Toss over greens. Top with crumbled feta cheese.

Beet Greens are also wonderful:

• Raw, mixed with lettuce and other salad fixings and your favorite salad dressing.
• As greens in your sandwiches
• In quiche
• In omelets 
• Over pasta

Added bonus! Many Beet Greens come with small edible beets! These baby beets are so tender they can be eaten raw and don't even have to be peeled!

Moroccan Beet Green Salad

• 1 large bunch of beet greens
• 1 teaspoon olive oil
• 1 tablespoon water
• 1 clove garlic, peeled and minced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Separate the greens from the stems. Sauté beet stems with oil and water in large frying pan over medium-high heat for 3 minutes. Add chopped leaves and remaining ingredients, except lemon juice, and sauté 5 minutes longer. Add lemon juice and sauté 1 minute more. Serve warm or chilled.

Sautéed Beet Greens With Garlic and Olive Oil

New York Times

This simple classic (which can be made with any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

• 1 pound beet greens (2 large or 3 small bunches)
• Salt
• 1 to 2 tablespoons extra virgin olive oil, to taste
• 2 garlic cloves, minced
• 1/4 teaspoon dried red pepper flakes (optional)
• Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.