Beet Greens Recipes

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Caviar Tower with Beet Carpaccio Recipe

I came up with this elegant starter for a dinner party we hosted. I knew I was going to have to spend a lot of time on the main course, so I opted for a dish that was quick and easy to assemble. It's made of four flavorful layers: crème fraîche flavored with beet green pesto, pumpkin seed-crusted Russian rye bread, grilled beet carpaccio and a luxurious caviar topping.

I always make extra pesto that I store for later use. If you're storing frozen pesto cubes as I've suggested in the past, this is a recipe that you can whip up very easily. I also used freshly picked beets from our garden, grilled them on the barbecue and thinly sliced them with a mandoline. If you're looking for a vegetarian alternative to caviar, you could always replace it with roasted red bell pepper red pesto-flavored quinoa caviar. Either way, this first course is as appealing to the eye as it is to the stomach. 


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Beet Green Pesto Gnocchi Recipe Recipe

Beet Green Pesto Gnocchi Recipe

06.20.12 by Jackie

Here's another flavorful and healthy recipe using the young beet leaves from my garden. If the leaves are still young, they're edible! I've cooked with beet greens in the past but I find that the best way to consume them all is to use them in sauces. To that end, I made beet green pesto mixing macadamia nuts, Romano cheese and of course, the beet greens. 

What goes better with pesto than gnocchi? It’s definitely one of my favorite combinations and I was eager to see how the beet green flavor matches with the gnocchi. After sautéing the gnocchi in a bit of olive oil, I added a touch of ricotta cheese and completed the sauce with the beet green pesto and a bit of the beet liquid.

I've finally used all the beet greens for this week. Mission accomplished! 


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Beet Tart with Beet Green Pesto Recipe

Beet Tart with Beet Green Pesto

06.14.12 by Jackie

My husband Lulu has been harvesting the most beautiful vegetables this season. I cook depending on what's available in our vegetable box, and today, I played around with red and golden beets. Nothing went to waste. I made a beet leaf (it's edible!) pesto that I used as the filling for a -- you guessed it -- beet tart

I recently discovered fellow blogger Béatrice Peltre's new cookbook that shares the name of her lovely website, LaTartineGourmande.com. I adapted her savory crust recipe for this dish, and I was very pleased with the result. The xanthan gum dough holds together much better, so I'm definitely going to keep this tip in mind.

Beet Green Pesto Recipe with Picture

 


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Beet Green and Sugar Snap Pea Salad Recipe Recipe

Did you know that beet leaves are edible? This season, my husband Lulu planted chiles, zucchini, squash, tomatoes and beets. The beets came out a lot smaller than I expected but maybe it's just because Lulu wasn't patient enough to wait. The beet roots were so small that I decided against serving them by themselves. However, there were plenty of beet greens. I boiled the beet leaves as I would with spinach and made a salad.  You could probably eat the beet leaves raw if they're crisp and young, but to ensure the girls would enjoy the salad I boiled them a bit. Just make sure to pick young leaves, as they are quite tender, with little bitterness. Interestingly, when boiled they taste almost like rau mồng tơi, which is a Vietnamese green if you're familiar with Asian cuisine.

I finished the beet leaf salad with sugar snap peas for crunch and mandarin segments. It was an educational experience for me, and I can definitely say that beet leaves are quite under-rated. They're packed with vitamins A and C and iron.

I reserved the small beets that Lulu had harvested and made beet risotto for dinner. It’s a tasty way to extend the value of a small quantity of beets.

Beet Green Salad Recipe with Picture


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