Did you know you can eat beet greens? Yeah, those greens on top of beets. I had no idea. Apparently, you can also eat carrot tops. I haven’t tried that yet but the beet greens are delicious. The taste is similar to spinach; I actually like the beet greens better, as it’s a little bit sweeter.
These baby beet greens look like miniature swiss chard, which is a close relative, belonging to the same family. The stems are so tender, you can eat the whole thing. They’re also highly nutritious, rich in calcium, iron, magnesium and vitamins A, B6, C, E and K.
Sautéed Baby Beet Greens
Serves 2 as part of a meal
6 ounces baby beet greens
2 garlic cloves, minced
1 teaspoon vegetable oil
Salt to taste
Wash the beet greens in several changes of water. Drain and set aside.
Heat a wok or sauté pan to hot, add the oil and swirl to coat the wok. Add the garlic and sauté for several seconds. Add the beet greens and season with salt. Sauté the greens until wilted and tender. Plate and serve.