Until last year I had never eaten beet greens. In fact, I had just cut them off and thrown them away. I am ashamed to say that, because they are soo GOOD!! I was thinning my beet rows the other day and was quite surprised to see beets the size of quarters on the end of my greens. It will not be long before the pickling begins... But until then we will eat these tiny beets with the greens. This is What's Cookin on Beaty's Creek today.
Needed:
Beets with the tops or greens still attached
Water
Oil
Salt to taste
Butter
I like my beets boiled, not roasted, but that is up to you. Wash your beets very well and remove the greens. You will wash the greens very well and then wash them again. They are like spinach and can get very sandy. Cover beets with water in a pot and cook until fork tender. I honestly cannot tell you how long that is because it depends how big your beets are. I boiled the ones pictured for about 20 minutes. Once boiled, peel with your hands under cool water. NOTE:Beets stain your hands!! So use gloves if you don't want purple hands. I place my greens in a cast iron skillet and add about a half inch of water to the skillet. Salt and pepper now and cook over a medium high heat until most of the water is gone, now add a little oil and saute for a couple of minutes. These greens are like any other green you have cooked before. I don't like my greens soggy, I like them with a little bite left in them. I serve the greens with the baby beets.
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