Don't you hate it when you end up paying extra for all the greens on the tops of beets when all you want are the beets themselves? Well, don't think so fast next time. The leafy green tops can be used, too!
Although you may have picked up this tip from us a few years ago, The New York Times featured the smart idea with a recipe on Friday. Simply slice off the tops and sauté the greens as you would swiss chard or kale. Given a little cooking love, those tops can be just as delicious, and a perfect complement, to their bulbous ends. The New York Times dresses their beet and beet greens salad with a spiced yogurt sauce - we can't wait to try it!
Read more: Putting the Whole Beet to Work, Including the Tops at The New York Times
Related: Tip: How To Roast and Peel Beets
(Images: Flickr user dichohecho licensed for use under Creative Commons)
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I love saving the tops for juicing too!
Make a soup out of it - it's gorgeous!
http://foodgawker.com/?s=botwinka
No wasting there :)
Karolina
http://confetticookies.blogspot.com
The tops are my favourite! I always eat them first, and sometimes accidentally forget about the bottoms until they go bad :(
I hate it when I can't buy the tops at the grocery store, which is always the case for me.
noooooooo if this becomes popular the farmers at my market will stop giving them to me for free!
I love this recipe with beet tops. I usually convince the grocery store to give them to me for free as well!
http://www.foodandwine.com/recipes/fusilli-alla-crazy-bastard
I make a quinoa stir fry with sauteed beet greens, sunflower seeds, chopped almonds, and other farmers market items like peppers, with a little Liquid Aminos added at the end. So yummy and filling and easy!
I make entire dinners out of eating roasted beets. I didn't even think they needed sauce, but now I'll have to try that one!