SERVES 2 · VEGAN, GF, DF
Yes, you can eat the leafy green tops of the beet plant! They are so, so good for you and they taste exactly like Swiss chard. Beet greens have a higher nutritional content than beets themselves and rival the iron content in spinach. They are incredibly high in beta-carotene and vitamins C and K, as well as calcium. The key with this recipe is taking the time to dice those stems and leaves as finely as possible. Beet greens contain a fair amount of natural sodium, so be conservative when seasoning. You can also sauté them with olive oil and garlic for a different flavor.
1 bunch beet greens (from 3 large beets), washed very well
1 tablespoon unrefined virgin coconut oil or olive oil
2 tablespoons diced red onion or shallot
⅛ teaspoon sea salt, plus more to taste, if desired
Freshly ground black pepper
Aged balsamic vinegar
1. Cut the stems off the beet greens and dice finely, smaller than the size of a pea. Set aside. Chop the leaves very finely, keeping separate from the diced stems.
2. Heat a medium skillet over medium heat, add the coconut oil, and melt. Add the beet green stems and onion. Sauté until the onion is translucent and the stems are tender, 3 to 5 minutes.
3. Add the chopped leaves, plus salt and pepper to taste. Sauté until wilted, 2 to 3 minutes.
4. Drizzle with a little aged balsamic vinegar and stir. Taste for seasoning and serve.
TIPS: Make sure you buy beets with healthy greens attached, ones that are vibrant and strong, not wilted or slimy. They go bad quickly, so try to use them up within a few days of purchase.
If you only have a small bunch of greens, mix them up with a bunch of Swiss chard—you’ll have enough for the whole family.