Our biggest apologies to all you friends who are still frozen under snow or drenched with rain. This post isn’t to gloat about our wonderful sunshine and blue skies, but rather, it’s about reminding you to enjoy eating your beet greens. Although, it doesn’t hurt to brag about our warm weather to you all cause it could warm-up you cold weather folks a bit! (but if you’re an outstanding tele-skier like Jen Yu, then you’ll want to be buried under snow!)
When spring arrives (like right now for us), or soon to arrive, the joys of consuming spring greens and tender vegetables are sure signs to celebrate the season. Our garden is dotted with tender, teeny-weeny beet roots right now and during this stage of growth, we don’t wait for the beets to get bigger. There’s plenty more beets roots to be left alone to grow, but for now, all the tender stuff is harvested for the beet greens!
Beet greens sauteed in simple olive oil, or tossed in a crisp green salad are just a few great recipe ideas for keeping you from tossing away these valuable tops. Unfortunately, some of the beet greens in grocery stores can be too tough and fibrous, so you’ll have to blanch them in hot water first. Or if you’re going to use the beet greens in a salad, you might have to remove the center, tougher ribs of the leaves and just eat the outer leaves.
But when spring comes, normally beet greens sold at farmers markets are tender and completely edible! Better yet, if you have the garden room or a big pot and the patience to wait a few weeks, you can harvest your own tender beet greens! Growing them yourself is surely the way to enjoy eating from garden to table this spring.
Our garden is plentiful with baby beet roots and tender greens because we’ve been fortunate to get an abundance of rain this year, followed by gorgeous days of warm sunshine. The beets are stretching their limbs and leaves out of the soil faster than we an keep up with them. Two years ago we made a fabulous batch of beet root ice cream, something everyone must try at least once.
Simple goat cheese and beet green salad is normally what we always prepare with our first harvest of the year, but today, we decided to change it up a bit and make a wonderful little appetizer.
Toasted bread, with a generous swipe of goat cheese, topped with some simple balsamic roasted beet roots and fresh beet greens is what we’re talking about today! It’s easy, superbly fresh and simply spring. Need we say more?
Eat your beet greens,
Diane and Todd
layer your crostini to your liking, but try a very thin slice of fresh lemon, awesome!
Yield: Serves 2-3.
Total Time: 1 hour 30 minutes
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.