About Me: Beet greens are the tops of beets. They are medium-large sized leaves and are thicker than many other greens. Large leaves should be cooked like chard, and small, tender leaves are good in salads. Beet greens are high in potassium, calcium, iron, beta-carotene and vitamin C. Serve cooked greens sautéed with garlic, and lemon juice, in a salad, in a breakfast scramble, in a soup, with pasta, beans, rice, or potatoes.
To store: Cut beet greens from their roots; store beet roots separately. Keep dry, unwashed greens in a cotton mesh bag, then placed in a container and kept in the refrigerator about a week.
To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.
Recipes: Coming Soon!