Beet greens are just like many other easily prepared greens from the garden: chard, mustard greens, spinach, or collard greens. They're often discarded along with the tops of carrots, but they are rich in nutrients and flavor, and can be used in a variety of dishes. Simply prepared like beet root (sauteed in butter or olive oil with a bit of salt and pepper to taste), they're very palatable. But they're not only delicious when drenched in fats.
Delicate greens from young beets can also be used in salads, chopped and wilted into a boiling soup, or dropped into a blender with your morning smoothie. So try something new and give those greens a go!
How to Prepare Beet Greens:
1. Remove the beet root from the stems.
2. Discard the base of the stems that gather to meet the beetroot.
3. Separate the stems and rinse with cold water.