Easy Beet Greens Recipes
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
EASY BEET GREENS
Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.
Provided by barbara
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Wash beet greens and drain. Chop stems and leaves separately.
- Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g
BAKED BEET GREENS RECIPE
See post for additional recipe details.
Provided by Todd + Diane
Categories Snack
Time 40m
Number Of Ingredients 4
Steps:
- Pre-heat oven to 350°F. Line one or two baking sheet pans with parchment paper.
- Wash beet greens and blot with towels to remove excess water. Remove inner rib of beet stems if they are thick and tough. Smaller, more tender beet greens can be baked with the inner rib intact.
- Add all the beet greens in a large bowl. Start by tossing or spraying about 1 tablespoon of olive oil at a time, making sure the beet greens are lightly coated with oil. But do not over oil the leaves or they will become too greasy when baked.
- Lay the beet greens in a single layer on the prepared baking sheet. Sprinkle salt and pepper over beet greens to taste. Season on both sides of the beet leaves.
- Bake the beet greens for about 15 minutes, turn the beet greens and continue baking for 10 minutes or until the greens are crisp.
Nutrition Facts : Calories 90 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 320 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SAUTEED BEET GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
More about "easy beet greens recipes"
EASY BEETS AND GREENS RECIPE | POPSUGAR FOOD
From popsugar.com
Estimated Reading Time 1 min
- Heat your oven to 400°F. Trim the leaves and stems off the beets. Discard the stems, but rinse the leaves and set them aside.
- Place the beet bulbs in a shallow dish, and cover with aluminum foil. Roast the beets in the oven for 40 minutes. Remove the beets from the oven, and allow them to cool. When the beets are cool enough to touch, peel then chop them into bite-size pieces.
- In a sauté pan, heat olive and chili oils over medium-high heat. Add the roasted beets, greens, garlic, and thyme. Salt and pepper to taste. Cook for about 5 to 7 minutes, stirring occasionally. For a few minutes of that cook time, place the lid on top of the pan, so the greens wilt and soften. Finish with balsamic vinegar, and cook a minute more. Serve immediately.
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BEET GREENS RECIPE - SIMPLY RECIPES
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4.7/5 (31)Calories 82 per serving
EASY GOLDEN BEETS WITH BEET GREENS | TASTY KITCHEN: A ...
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From abeautifulplate.com
4.1/5 (9)Total Time 15 minsCategory Vegetable Side DishesCalories 85 per serving
- Rinse the beet greens in a colander to remove any grit or dirt. Strip the thicker stems from the leaves (trimming and discarding any tough parts). Don't dry the beet greens.
- Finely dice the stems and set aside. Roughly chop the tender leaves. Heat the olive oil in a medium skillet over medium-low heat.
- Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, do not allow the garlic to gain color. Add the diced stems and sauté, stirring frequently, for 2 to 3 minutes or until tender.
- Add the chopped leaves to the skillet, a pinch of salt, and toss with tongs to coat in the garlic olive oil mixture. Sauté over medium heat, tossing occasionally, until the greens are wilted and tender.
HOW-TO COOK BEET GREENS: 10 HEALTHY RECIPE IDEAS - WALKTOEAT
From walktoeat.com
4/5 (3)Published 2020-06-23Estimated Reading Time 6 mins
- Roasted Beets and Avocado. Found on walktoeat. This colorful vegan roasted beet and avocado salad is the perfect healthy substitute for the classic potato salad.
- Beet Greens and Parmesan Omelette. Found on A Couple Cooks. This simple omelette is a great way to make use of your leftover beet greens. Eggs are healthy as it is.
- Squash and Wild Rice Salad. Found on walktoeat. This squash and wild rice salad is a delicious and filling vegan meal prep dish. Instead of sautéing the greens like in most of the other recipes in this list, the greens are lightly roasted.
- Sautéed Beet Greens. Found on Maria Ushakova. Want to keep it simple with your beet greens recipe? Use this sautéed beet greens recipe to cook up a simple vegan side dish.
- Super-Green Vegan Pesto. Found on Minimalist Baker. Pesto makes everything taste better. Plus, you can make it with just about any green(s). This vegan pesto is packed with several kinds of greens and herbs.
- Vegetable Frittata. Found on walktoeat. If you are ever unsure how to cook something, just sauté it and toss it in baked eggs. It will taste delicious. Promise.
- Sautéed Beet Greens with Roasted Beets. Found on Eating Bird Food. Go full beet with this recipe that used both the beetroot bulb and greens. No waste here.
- Roasted Beets and Greens with Goat Cheese Crostini. Found on Cooking and Beer. This roasted beet and greens salad with crostini looks amazing. Sweet beets and their healthy greens next to cheesy toasted bread makes for a perfect appetizer.
- Creamy Beet Green Chopped Salad. Found on MJ and Hungryman. I love a good quinoa salad. Adding quinoa or another healthy grain to an all vegetable salad instantly turns it into a filling meal.
- Hearty Beet Greens and Chickpea Stew. Found on Sprinkle of Green. A stew is a great way to build flavor one ingredient at a time. As you simmer, ingredients breakdown and their flavors meld together.
SAUTéED BEET GREENS RECIPE [HEALTHY & DELICIOUS] - THEFOODXP
From thefoodxp.com
Category Perky SaladsCalories 49 per serving
- Take a large pot and add beet greens with some salt and water. Bring it to a boil and cook till the content gets tender. Once done, drain the leaves and stems into a colander and immerse them in cold water immediately. This will stop the cooking process. As the greens get cold, drain them again and chop them roughly.
- Take a large skillet and heat some olive oil in it over medium flame. Add garlic and red pepper flakes to the skillet and cook till they get fragrant. Lastly, add the greens to the oil and stir them well.
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5/5 (4)Total Time 1 hr 15 minsCategory AppetizerCalories 200 per serving
- If roasting beets: Pre-heat oven to 375° F. Wash beets, trimming greens @1" above top of beet. Put beets in a baking dish large enough to lay beets in a single layer. Add 1/4" of water to dish, cover with aluminum foil and put in oven. (If you want a bit more tang, coat beets with some balsamic vinegar while roasting.) Roast until cooked through, 30 min - 1 hr, depending on size of beets. Test doneness by feeling the resistance of a toothpick when poked into beet. Remove from oven to cool.
- After beets have cooled, rub off outer skin, then slice or dice to your preferred serving size. If you want to serve warm, quickly saute beets with a little olive oil or butter until heated. Season with sea salt and fresh cracked pepper. (Other serving options: saute some crushed garlic until lightly cooked then saute beets together; finish sauteed beets with a little balsamic vinegar; add some fresh chopped herbs when sauteeing beets-mint, basil, tarragon, etc; add a bit of fresh lemon or tangerine zest after sauteing beets.)
- For cooking the greens: Wash and cut leaves and stems. Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.
- In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.
EASY SAUTéED GREENS RECIPE - SAUTéED BEET GREENS AND SWISS ...
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5/5 (4)Total Time 20 minsCategory Side DishesCalories 55 per serving
- Cut off stems of both beet greens and Swiss chard then chop. Roughly chop the leafy greens. Use a salad spinner to wash and thoroughly dry both stems and greens separately.
SAUTéED BEET GREENS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (5)Category AppetizerCuisine AmericanTotal Time 5 mins
- Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
- Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.
BEET GREENS PESTO ⋆ NO-WASTE PESTO WITH BEET LEAVES ...
From forkintheroad.co
Cuisine Italian-InspiredTotal Time 10 minsCategory Sauces, Dressings + DipsCalories 257 per serving
- Wash beet tops: First, wash beet greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
- Blend ingredients: Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
- Add cheese and spices to taste: Next, add cheese (or nutritional yeast), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
- How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
5 RECIPES FOR BEET GREENS - TREEHUGGER
From treehugger.com
Occupation WriterPublished 2012-05-10Estimated Reading Time 2 mins
- Beet Greens and Feta Pasta – Wilted beet greens, sauteed onions and garlic, along with a little pasta water make a simple sauce for Penne pasta that’s topped with Feta.
- Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens – Sweet figs and tangy goat cheese pair with beets and their greens on this pizza that’s perfect now that we’re all firing up our grills.
- Lemon and Butter Braised Beet Greens – Simple and quick, this side dish comes together in less than 10 minutes.
- Spicy Beet Green Crostini – Beet greens are sauteed with red chile pepper flakes and garlic, then placed on top of toasted baguette slices.
- Salad of Edible Radish, Beet & Carrot Top Green – This no-waste recipe uses the tops from three different root vegetables and tops them with a vermouth vinaigrette.
CRISPY BAKED BEET GREENS ⋆ MAKE CHIPS FROM ROASTED BEET ...
From forkintheroad.co
Cuisine AmericanTotal Time 15 minsCategory Salads + Side DishesCalories 79 per serving
- Wash and dry beet leaves: First cut greens from the beetroot, then cut off the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge beet stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
- Preheat oven and prep greens: Preheat the oven to 400° F (200° C). To a medium mixing bowl, add dry beet leaves and 2 teaspoons olive oil and, using your hands, massage the greens to coat them completely in oil. Add the remaining 2 teaspoons of olive oil to grease a baking sheet, then add oiled greens and sprinkle with salt and pepper. Add any additional desired spices, like a sprinkle of garlic powder, nutritional yeast, or a sprinkle of lemon juice.
- Bake beet greens: Place the baking sheet into the oven and bake beet tops for 8-10 minutes, flipping the leaves halfway through baking so they get crispy on all sides. Once they're completely crispy, remove from the oven and eat immediately for best flavor. Enjoy!
SIMPLE BEET GREENS - EATING BIRD FOOD
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