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Prep 15 mins
Cook 15 mins
Beets tops are a very mild tasting and lend themselves to many combinations of yummy foods. They cook up quickly and will be a great addition to your menu. I got my inspiration from Recipezaar and added some extras! Enjoy!
- Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
- Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.
I am new to beets and so tried this with a little trepidation. I was trying Kaarin's Harvard Beets for the Freezer (or Right Away) (also excellent!) and did not want to waste all the stems and leaves and therefore ended up in zaar again. This recipe is really good. Even my DH who hates collards, kale, mustard greens, etc was pleassantly surprised. Although the recipe is simple, I am giving it 5 stars for its healthfulness, ease of preparation, taste, and most importantly, pleasantly introducing more beets into my family's eating.
Yummm! I made this tonight. I also used the stems of the leaves, they are excellent with this dish, fresh sweet green peppers, small ones and one small yellow sweet pepper from my pepper garden. I diced mushroom stems and pieces canned and used the juice from the can and did not add any water. The moisture from the vegies and the margarine and olive oil was enough. This is a great side dish and I might add, good for you! Thanks for posting. I always cooked the beet greens but never thought to add peppers and mushrooms to it. Great thinking!