Beets are a delicious root vegetable and an incredible source of phytonutrients and antioxidants. In Sonoma County, California, they can be harvested from September through June (between 50 and 70 days after they're planted from seed). Once they have been pulled from the ground, you can keep them refrigerated for up to 6 days.
Most beet recipes only deal with the root and ignore the greens. If you are shopping at a farmer's market (or pulling beets out of your own garden) then you have to get creative not to have the rest of the beet end up in your compost pile.
Sautéed Beet Greens with Garlic
TIME: 10 minutes
SERVES: 2 as a side-dish
-Beet greens from 3 beets, washed & dried
-2 tbsp olive oil
-4 cloves of garlic, minced
-salt and pepper to taste
-dash of ground cayenne pepper
1. Pre-heat pan with oil, add garlic when it reaches temperature
2. Roughly chop beet greens into 1-inch strips
3. Add beet greens, sauté until tender. They will reduce significantly.
4. Add salt, pepper & cayenne to pan right before the greens are done
5. Plate and enjoy!
Now you don't have to waste those tasty, tasty greens!