I tried them last week and was a bit disappointed - not much flavor, more like spinach maybe. I'd rather eat kale or chard. And beware the color effects when they're coming out the other end!

I found a bowl of truly sad-looking and wilted beet greens (leftover from, uh, Thanksgiving beets) in my fridge last Monday, and sauteed them with a bunch of chili in hopes of making them into a decent dinner.
They turned out to be a perfect pairing with the cornbread I baked, and topped with a slow-poached egg, it was a rather amazing dinner, considering how unappetizing those greens looked while they wilted in the back of the fridge.

I use beet greens to make pesto. It is a spicy and earthy taste and I really like it.

Gina32, I'm surprised that you felt that way. I love beet greens and think they have a very minerally, earthy taste, much like beets themselves.

Beet greens have always tasted quite strong and earthy to me as well.

I make a nice curry with them. They are great sauted with a tarka of cumin and mustard seeds and cooked with onion & chilis.

great minds think alike! I just posted a recipe for beet greens sauteed with garlic and pepper flakes and served with feta on top. Delicious!

I just made a pretty tasty beet green lasagna.

I'm amazed at the first comment on this post. Not much flavor?

Of all the leafy greens I find beet greens the MOST delicious. Not overcooking is the key. Just the shortest time in a pan with olive oil, a bit of kosher salt and freshly cracked black pepper, perhaps the tiniest drop of white wine or vermouth and whatever drops of water are on the greens from having been washed.

They are done the instant they taste good... barring the pleasure of eating them raw, there is a cooked flavor they take on.

I love them.

Same goes for turnip greens!
nadarine - I prepare mine similarly. Here's a recent simple recipe: http://syrupandhoney.typepad.com/blog/2009/11/garlicky-greens-and-a-fried-egg.html.html

Oh how I wish I could get beet greens now! They were already harvested in the northeast.

This summer when the beets were 1st harvested, I sauteed the greens with a bit of garlic, s&p. Then cooled, rough chopped & rolled up into fillets of grey sole. Sprinkled with bread crumbs, poured some white wine in the pan along with some butter & baked a few minutes. So ridiculously delicious. My 3 year old ate more than I did! Plus, the red from the stalks turned the sauce a beautiful pink shade.

I'm not a huge fan of straight up beet greens (raw, sauteed, etc.) but I put them in lasagna and they're great that way.

Beets are one of our favorite foods around here and I love the colors of the purply reds and greens they are truly beautiful.

Consensus is: keep experimenting!

Am I mistaken or is that photo of rhubarb? Don't eat rhubarb greens- they're poisionous! But go aead with beet greens...

Oh my gosh, if you have beet greens, please please make fusilli alla crazy bastard from Food & Wine magazine. It's delicious.

Oops, here's the link to the recipe!

http://www.foodandwine.com/recipes/fusilli-alla-crazy-bastard

We throw them in, chopped, with the beets during the last 5 minutes of boiling, and they're great drained with chopped beets, goat cheese and walnuts.

I make a beet green and chard salad by finely chopping the greens and chard (super fine, almost a chiffonade) and then adding juice from 2 lemons, a handful of chopped toasted pine nuts, a handful of parmesan cheese, some olive oil and salt. Delicious, and the greens have a completely different flavor this way than they do when you cook them. It's a lot of chopping, but a really filling and nutritious winter salad!

those are beets in the picture. Love all the winter greens! Try radish greens sauteed with olive oil, garlic, S & P- so good.

Can the stems be prepared along with the greens?

@Madisonian, yes! Eat the stems too!

@bkk no this is not rhubarb.

I saute the stems in butter, lemon and garlic (and sometimes a little wine) and use it as part of the filling for quiche. It's lovely.