GOOD TASTE: Sautéed Beet Greens

My beet obsession continues. If you follow along, you may recall, I posted a round up of beet inspiration and then made some yummy and healthy Beet & Apple Salsa. But did you know that originally it was the beet greens that were eaten not the beet root – makes sense I think.

Since I had never cooked beets or tried the greens, I thought I’d experiment and try sautéing the greens and stems.

While researching the greens, I found that they’re actually the most nutrient-rich part of the plant and chock full of healthy benefits.

The beet is in the same family as spinach, Swiss chard and other dark leafy edible plants. The stems are also edible and a popular way to prepare them is to pickle them.

This dish was so quick and easy and the added bonus is that pop of color from the stems.

Simply chop off the washed stems and greens from your fresh beets. Coarsely chop the greens and cut the stems into bite size pieces. Sauté in olive oil for 5-7 minutes adding a dash of lemon juice and salt to taste. I used freshly ground Pink Himalayan Sea Salt and bit of garlic. (The photo is the pink salt before it was ground).

These greens, like spinach go with pretty much any meal. Grab a fork and dig in.

Thanks so much for stopping by.

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