I love to make borsht or beet soup, but I don’t always want to add the beet greens to the soup. And greens still attached to the root vegetable are so very fresh! Beet greens are a great source of calcium which we need to treat and prevent osteoporosis. And they are full of antioxidants!
This is quick and simple. Serve it cold as a salad or hot as a vegetable. Both are prepared the same.
- Cut the leaves and stems from the beets
- Wash well in water and drain
- Place greens on a cutting board
Beet greens quickly cool down in ice water
- Cut off the stems and reserve for soup if you like, or use them here. Cut the stems in 1 inch or bite size pieces.
- Cut the greens into 3 inch sections, perpendicular to the stems
- Heat on the stove a large pot with 1/4 cup water
- Place greens into the hot water
- Toss greens a few seconds until slightly wilted.
- Remove from pot with a slotted spoon
- Place in a large container of ice water for 5 – 10 seconds or until cooled
- Lift greens out of the water with your hands or slotted spoon and drain in a colander
- To prepare the salad place 1/2 – 1 cup of the greens on a small plate
- Drizzle over the greens good quality olive oil and white balsamic vinegar
- Sprinkle with flaked sea salt
- Voila! Your salad is ready
- You can heat this in the microwave if you would like to serve hot.
- Greens cook done a lot, so plan on 3 – 4 cups of raw greens serving one person.
If you let this sit in the frig, some of the red color will bleed. You can add this to the serving plate if you want more red color.