Di, you are going to think I'm nuts, but this sounded so good, had to try it. Couldn't find any beet greens except some awful looking, with really old big leaves, soooo, I used some lovely nice fresh spinach! with canned baby beets. It turned out delicious!! the garlic, ginger and lemon are a great combination, I can hardly wait for spring to try it with nice fresh beets with young beet greens. Thanks for sharing, beets are one of our favourite veggies and we will enjoy this recipe often.
Absolutely awesome and I even forgot the lemon. I have had this recipe in my cookbook since December and have been anxiously awaiting the first fresh beets at the farmer's market. This was well worth the wait.
Really good. I had a HUGE bunch of fresh beets from the grocery store and wanted a way to cook the tops as well as the roots. The way the recipe is written, the root part doesn't get cooked much at all (perhaps it's written for canned beets) so I boiled my cubed beet roots until they were soft and then added them to the sauteed greens. We loved 'em, thanks for the recipe!
Sorry - but the lemon was so overpowering niether of us could eat it and we love beets and the greens. I tasted it without the lemon and it was very good.
My husband liked it. However I wasn't to crazy about it.
What a delicious recipe! This one is definitely a keeper. Thanks you for sharing it.
Very tasty, savory way to enjoy both the red and the green! I had a couple of rather large, older beets from the garden. To compensate for tougher leaves, I cut off the stems, cut them in 1-inch lengths, and boiled them for a few minutes before adding in the chopped greens. I didn't have any fresh ginger, so I substituted 1/8 tsp. powdered ginger plus 1/8 tsp. horseradish. Everything came out wonderfully! Thank you for providing a tasty non-sweet way of enjoying beets, and the greens, too. I'm looking forward to trying some variations with other greens and frozen beets this winter.
This was not very good. I hated beets and was hoping this would help me eat them, especially for health reasons, but the flavors did not gel for me at all. What did actually work was an accidental attempt to turn this dish into a salad. I added some arugula and feta cheese and ended up having two servings of this dish!! Thank God for divine intervention!!!
This is the first time I've tried the greens of the beetroot, but we got a bunch from the farmers market, with the tops, so I thought I'd give it a go an it was very good. I didn't pre-boil the tops, but saute'd them with the stalks and then added the pre-roasted beetroots. I also added a bit of hot sauce, but it really didn't need it.
Excellent recipe! I skipped the boiling part and just added in the chopped greens with the garlic and ginger and sauteed the whole thing for 3-4 minutes before adding the cooked, chopped beets. I used a small bunch of little golden beets from our farmer's market and halved the recipe. My husband and I enjoyed this very much....he didn't like beets before but does now! Thanks so much for the recipe Dib :)