ARE BEET LEAVES GOOD TO EAT RECIPES

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SIMPLE AND DELICIOUS BEET GREENS | ALLRECIPES



Simple and Delicious Beet Greens | Allrecipes image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Greens Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, CarbohydrateContent 7.4 g, FatContent 3.6 g, FiberContent 3.4 g, ProteinContent 1.2 g, SaturatedFatContent 0.5 g, SodiumContent 45 mg, SugarContent 0.1 g

EASY PICKLED BEETS RECIPE | MYRECIPES



Easy Pickled Beets Recipe | MyRecipes image

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.

Provided by Chuck Williams

Yield 4 servings (serving size: about 1/2 cup)

Number Of Ingredients 6

1 pound small beets (about 7 beets)
½ cup white vinegar
¼ cup sugar
¼ teaspoon salt
½ teaspoon black peppercorns
2 bay leaves

Steps:

  • Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
  • Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts : Calories 81 calories, CarbohydrateContent 19.8 g, FatContent 0.1 g, FiberContent 2.1 g, ProteinContent 1.2 g, SodiumContent 207 mg

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