When I shop for beets I don’t just look at the roots, I also choose my bunch based on the tops. I love eating the greens, and my favorite method for eating them is a quick sauté in a bit of olive oil and lemon juice.
Tutorial: How to Prep Beet Greens
Step 1: Wash the greens and separate the tender baby leaves from the big leaves.
Step 2: Chop the leaves into large but manageable bite-sized pieces, with either scissors or a knife. Keep the upper, more tender stems but discard the toughest bits at the very bottom.
Step 3: Sauté them in a little bit of olive oil, salt, and pepper for 1-2 minutes, until wilted, stirring often. Add the stems first, as they need a bit more cooking time. Squeeze a teeny bit of lemon juice on them, and enjoy warm.
- 1 bunch beet greens trimmed
- 1/2 tsp olive oil
- very small squeeze of lemon
- salt and pepper, to taste
- Select the nicest looking leaves from you bunch, and trim the bottom of the stems, keeping about 4 inches of pretty red stem. They are tender and yummy when cooked.
- Chop the leaves and stems into more manageable sized pieces for eating.
- In a skillet, heat the oil over medium low heat. Add the stems first, with a pinch of salt and pepper.
- Add the rest of the leaves to the warm skillet, and sauté, stirring occasionally, for 1-2 minutes, or until wilted and warmed.
- Remove from heat and toss with a squeeze of lemon juice and salt and pepper.