Beet Greens

Beets are honestly one of the best vegetables to work with when you are planning a healthy meal or trying out vegan recipes. They are so rich in nutrients and can be cooked however way you want them to.

If you think beets are packed with that much flavor then you haven’t quite noticed beet greens and stems. This recipe uses beet greens as stars of the dish and it is absolutely divine.

They carry a similar taste to beets, with a lot more nutrients, and can be eaten as a dietary meal or a delightful side dish.

You will also love to cook Jamaican Callaloo, Vegan Collard Greens, And African Style Braised Kale And Tomatoes.

What Are Beet Greens

We have pulled this recipe out of the nutrition treasure chest for you guys because it is very much a hidden gem. Whether getting them fresh off the supermarket or growing them in their own garden, most people throw away the stems and the greens that spring out of the beets, unaware of their value. So this time around keep them and make use of this wonderful recipe we have concocted for you.

Beet greens generally do taste like beets but are milder, sweet to their core, and are very tender. The best thing about them is that they carry the same earthy texture and taste that we have come to love from beets!

They are similar to spinach while cooking them and usually take as much time to cook. However, they look and feel silky to taste and just melt on your tongue. For anyone looking to change their dietary routine or even a change of pace, beet greens should definitely be on their list to try out.

Health Benefits Of Beet Greens

As opposed to other healthy alternatives like kale or collards, beet greens not only pack more nutrients but are, without a doubt, more delicious.

They have more antioxidants, such as Beta Carotene and Lutein, than most green vegetables and carry more phytonutrients than any other vegetables you might have on your daily meal plan.

They also contain vitamins A and K and can easily replace spinach from any recipe that calls for it. Are Beets Good For You?

Where Are Beet Greens Sold?

Finding beet greens wouldn’t be a hassle if you know where to look. Local farmer’s markets or local supermarkets and grocery stores stock up on beets regularly.

The problem, however, lies with most sellers chopping off the beet greens to make it hassle-free for customers. Most customers complain of the stems and the greens, saying that it is problematic for them to buy and they get in the way.

But that is because of the ignorance around beet greens since most people aren’t aware of their value. You can talk to your local grocery store and ask them to not separate them from the beets or if you feel like that is an inconvenience then you can always grow your own! That way you can be sure you are getting organic beet greens.

What Are The Ingredients?

• Beet Greens – save your beet greens for this dish, if you don’t have beet greens, substitute with Swiss Chard.
• Olive Oil – you can substitute with avocado or grapeseed oil. For an oil-free version, saute your veggies in vegetable broth. 
• Onion – any onion, shallot, or green onion will work well. 
• Garlic – gives a nice flavor with your greens, if you are a garlic lover, you may want to add extra.
• Bell Pepper – I love to add red bell pepper for a contrasting color, however, you can go for a multicolor look in using other colors. 
• Thyme – use fresh or dried thyme leaves
• Vegan Bouillon – I used bouillon cube but you can substitute with vegetable broth. or  Edward And Son’s brand. 
• Water – add a little, enough to cook the greens until tender.

How To Prepare Beet Greens

Once you get the beets from the farmers market, the local supermarket, or if you have picked them from your garden, the first thing to do is to clip the greens from the roots right away because they will take in the moisture from the beets and that will only make them wither more quickly.

After you separate them from the beets you can wrap them in a plastic bag and store them in the fridge until you are ready to use them, in order for them to stay firm and crisp.

This recipe is for all those diet-conscious people and those who have a habit of measuring their nutritional intake for the day. They will have the best of both worlds, not only are they getting to eat a healthy meal but they are also having a delectable one.

 This recipe is also a good way to introduce you, friends and family, to a healthy diet and make them aware of the beet greens and their nutritional value.

• Trim the beet greens from the beets by leaving an inch from the beets. It stops them from bleeding beet juice all over. Set aside the beets for other use.
• After cutting the greens off of the beets place them in a big bowl of cold water or run the tap as you rinse off the dirt or sand from the leaves.
• Place them in a colander to let the water runoff. Make sure the leaves are still wet before steaming them.
• Cut off the stem from the thick part from the middle of every leaf. This is to separate the stems and the leaves. Separately chop the leaves and the stems to the edible size you want them to be.

How To Cook Beet Greens

1. Heat oil in a large skillet over medium heat. Add onion; cook, stirring often until onion is soft about 2-3 minutes. Add garlic; cook and stir, about 1 minute.
2. Add bell pepper, bouillon cube, and cook for another minute.
3. Stir in beet greens a few handfuls at a time until it starts to wilt. Cover and cook for about 10 minutes or until greens are tender.

Other Beet Recipes To Prepare

1. Roasted Beets With Chimichurri Sauce
2. Beet Juice
3. Air Fryer Roasted Beets

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