Beet greens aren’t usually the kind of food you seek out. They’re usually just along for the ride on a bunch of beets. But beet greens turn out to be incredibly nutritious and tasty, so next time you have some beets on hand save those greens and turn them into some kitchen magic!
Late spring is a great time to try young beet greens since beets prefer cooler weather. Look for beet greens at your local farmer’s market or at the grocery store. They’re occasionally sold separately from beets, but most often come attached. Before cooking them up, be sure to wash the leaves well, as beets tend to be a bit sandy.
For this yummy spring salad, I sliced the beet greens thin and allowed them to mingle with the grain and vinaigrette for a while. Sun-dried tomatoes brought bursts of savory flavor and the chevre added creamy undertones. I topped everything off with a few toasted pepitas for texture.
Ready to try beet greens for yourself? Head over to Brooklyn Supper for our recipe!