3 Reviews

Yum. This was delicious. I too have never thought to add peppers or mushrooms. The only changes I made on this recipe was not using the water and used butter instead of marg. Fantastic. Thanks again.

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stuckinarut July 14, 2015

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.

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Eunjung November 12, 2008

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!

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Montana Heart Song September 29, 2008
Sauteed Beet Tops