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Hi There! My Mother always made Beet Borscht – German – but she always used the beet leaves and NOT the beets. It was absolutely delicious! I will try this recipe, too. Looks wonderful!
Wow this was tasty! I had some spinach I needed to use up and added that to the beet greens and did use the beet stems. I highly recommend adding the stems. They add lovely flavor and color to the onions. I did not have any bacon so substituted with duck fat. Yum, yum. Simple ingredients. Easy and savory. Trotting this out for my supper club!
I think I like it! It’s very interesting the sugar and vinegar combo. It reminds me of my mom’s green beans with vinegar, onions and sugar. I don’t miss the salt.
They are also delicious by just boiling, putting in a bowl….add butter, salt, pepper and a touch of apple cider vinegar.
Love this recipe! I add cannellini beans and wild mushrooms at the end, so delicious!
So tasty! The flavors all compliment eachother well
I’m so glad you liked the beet greens Katie!
This sounds delicious! I just got a CSA and got a bunch of beet greens I am going to make this with. Any tips for storage? Have you had experience freezing this after it’s cooked?
Hi Katie, I store fresh beet greens the way I store chard. I do make sure they are separated from the beets, then I put them in a plastic bag and make sure I use them up in a few days. I don’t rinse the greens first, water encourages spoilage. As for freezing them, I haven’t but I don’t see why cooked beet greens would freeze any differently than say, cooked spinach. Should be fine.
Never thought I eat, let alone like, beet greens. Delicious!!
The recipe is good but poorly written. Be careful when following the directions. Each instruction starts with a title that incorporates ALL the ingredients in that instruction. THEN it proceeds to tell you that certain ingredients are added first, followed by others. Very strange.
Hi PapaG, glad you liked the recipe! The instructions start with a bolded summary for each step. I started doing this a few years ago when I found that more and more people were reading the instructions from a cel phone (now more than 70%!). Summarizing and bolding the steps make the instructions much easier to follow if you are scrolling on a small screen.
Yummy. Tasted like Greek grape leaves to me. I used avocado oil and xylitol.
Not long ago, our grocery began leaving the greens on the beets. I was glad, because I had always heard how nutritious they are, but I had no idea how to prepare. I found your wonderful recipe about a year ago and I have made it many times since then. I’m here to say thanks, and to suggest a slight variation which I tried & loved. Tonight I was having a piece of salmon, with this in mind as a side, but I needed a little something more, like a starch. No time to cook pasta or potatoes, I decided to add a can of light red kidney beans (rinsed) at the end of preparation, allowing just enough time to heat them through. I am so pleased that I thought of it….beans worked perfectly together with the greens, a well-balanced meal with the salmon, plus I didn’t need to dirty another pan. Easy & delicious, this recipe rocks!
Thank you for the suggestion Bonnie!
I added just a dash of salt.
These were delicious! Great recipe! I kept looking at the greens attached to my beets and I thought it was such a waste to throw them away that I looked for and found your recipe. This is perfect for a Keto side! I steamed the stems with cauliflower and then added them both to the saute and it was lovely! They are delicate and yummy and there is no bitterness at all. Thanks for the great idea!
What is a good substitute for bacon in this recipe?
Hi Mary, you could just cook the onion and garlic in extra virgin olive oil instead.
The beet greens made a perfect little side-dish to add flavor to chicken and buttered beets! I’ll make it again!
I made this expecting to throw most of it out. But it was very good! Pairing it with the beets from the garden was great. I took Chris ‘ advice, and only used only one Tbls vinegar. Yummy.
Delicious! I will make this again
Yummy!Keeping this one as a favorite!!!
I like the recipe, but would reduce the vinegar to 1 tbsp. or less. Vinegar is used to tenderize tough greens like collards or kale and beetroot greens aren’t that tough. Hence, the vinegar taste is a bit strong for me. I also added salt. The process is spot on, though.