Beet Greens - Recipe Ideas Please


 
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Rita Y

TVWBB Emerald Member
I'm going to pickle some beautiful organic beets.

1) I usually steam the beets but wondered if they would be more flavorful and less water logged wrapped in foil and roasted? Or roasted without foil?

I have 29 ounces of greens on hand. Anyone have any recipes for beet greens?

2) Risotto sounds good, or maybe just a side of greens for 2 to 4 servings?
....Does a "mess o' greens" apply to beet greens too?
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Gripe: I wish they could bunch similar-sized beets together.
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Rita
 
For the greens, I would cook them much the same as I would cook spinach. Butter, onions, garlic, S&P and wilt or blanch them and then cream em with some flour added into the pan and ever so lightly browned along with heavy cream at the end, with a splash of vinegar. They don't need as long to cook as colard or kale needs cooked. HTH
 
Bryan, that sounds like a delicious classic approach and I'll put it on my new Beet Greens List. I know we'll have beet greens more often since we love pickled beets -- they are so handy for a spot of color on a plate or for a quick no-cook, no-fuss side or part of a salad when I'm in a hurry.

I just had another thought. I just picked up some Chinese sausages and thought an Asian-style stir-fry with the sausages and greens would make a good, quick supper with a side of rice or noodles...probably rice, maybe even brown rice. Ginger + a vinegar-based sauce? I have a pretty decent Asian pantry. Any ideas on a sauce blend?

I'm looking for several different directions to go -- risotto, classic, Asian, Indian, Southern, or any other, alone or in combination with a protein.

Rita
 
Beets are far better roasted. I evoo lightly and sometimes add a sprig of thyme or marjoram. No need to peel. Wrap in foil and roast; the peel will come off easily post cooking. (Alternatively, toss with ol in a baking pan, cover tightly, and roast. I usually just foil the beets.)

If I get dissimilarly sized beets I group like-sized in each piece of foil and pull each group as it finishes.

Beet greens are nice anywhere you'd like 'green' notes. Had I not found perfect raab the other day I had planned to use the beet greens I had on hand for this. They are also nice under grilled or seared fish or with roasted brassicas, especially cauliflower. (Try making a potato purée and roasting some cauliflower. Lightly brown some diced pancetta or homemade bacon in a pan, remove, then sauté the greens in the pan till wilted; hold. Sear or grill diver scallops. Plating: Spread the potato purée on the plate; drain the greens well the place on the potatoes along with the pancetta, blending all together just slightly. Intersperse the scallops with the roasted cauli on top.)

You can flavor beet greens, if sautéing, with complentary spices/herbs/aromatics depending on their use. E.g. for an Asian-esque thing you could reconstitute some dried Chinese mushrooms (if unavailable fresh) and sauté them with garlic, minced dried chile or chile flakes and a little ginger, then add and wilt the greens, splashing with rice vinegar and/or mirin to flavor. Add any other spices or flavorings (soy, 5-spice, S. peppercorns, as desired, ). Brown rice would be a good idea here.

The same process--but with other flavors--can be used to make the greens work with different cuisines.

They also work well chopped finely, wilted, squeezed well, then folded into, say, softened goat cheese mixed with a touch of cream or sour cream, as a filling for something else.

If you can score teeny tiny baby beets (and baby turnips!) they are wonderful in risotti. Working the greens in (finely chopped) is a nice counterpoint to the sweet baby vegs.
 
Thank you very much! That's very helpful indeed! I've copied the thread to my beets folder. I'm getting ready to roast the beets right now. I'll do the beet greens tomorrow -- will have to keep them on the simple side.

Rita
 
Well you folks went and done it. Got me to hankering for some roasted beet soup. 4 bunches of beets in the oven roasting now.

AFA the greens though, I have to say that's a green I never had. I'm sure my grandmother used them, but I don't remember them. Just remember eating the beets. Although she may have mixed them in with other greens. I do remember eating greens but not with the red veins like these have. All kind of ways, sometimes right out of the fridge, rough cut with a little s&p and some sour cream.

So I'm going to saute some greens to have with the soup tonight. I've got them all washed and spun. Have what looks like what might be a decent size serving for two once cooked.

Question though, the long stems - do you saute them up too or are they a toss? Wondering whether I should chop them up and toss them into the saute as well, kind of like rabe? Couldn't tell taking a bite, had a light salty taste, not bad but wonder if they soften up like rabe stems do?
 
I either strip the leaves off and tear them into large pieces and then thinly slice the stems crosswise thinly (so all sautés in the same time) or I simply crosscut the leaves (form the intact state) thinly. If mature, I do the former and start the stems sooner. If quite mature I pitch the stems; too fibrous.

The red color will fade with cooking, unfortunately.
 
Thanks Kevin - I pitched the stems, too fibrous. I did a basic saute like I do rabe. EVOO, shallot, garlic, S&P. I did do the diagonal cut just twice. Tasty.

I made a soup out of the 1.5 lbs roasted beets, sauteed onion and garlic in some butter, added some crushed red pepper and roasted and ground coriander. That got processed with some sour cream. Heated through again then added some fresh lime juice and cilantro with a dollop of Greek style yogurt and a few leaves of cilantro on top. I'll definitely do this soup again.
 
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