Prep 10 mins
Cook 12 mins
Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best
- 2 lbs beet tops and young beets
- 4 tablespoons butter
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Snip off the thin portion of the young beet root and discard.
- Wash the small beet with the beet tops well in cold water.
- Place the beet tops in a large cooking pot.
- Cover with cold water and bring to boil.
- Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
- Immediately remove the beets into a large frying pan using a slotted spoon.
- Add butter and fry on medium-high heat for about 4 minutes, stirring often.
- Now add the whipping cream, salt and pepper.
- Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
- Serve along with your dinner meal.
- You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
- If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
- Cook the cubed beets in water for about 4 minutes before adding the beet greens.
- Then continue to cook for another 4 minutes.
- Proceed in the same method as for the young beets.
- This method also works well for Swiss Chard.
This recipes is delicious... plus it appeals to my frugal nature. I thinned out my garden beets and was able to use the greens (and wee roots) in this recipe! Only tip is to be cautious with the pepper- my greens seemed a bit peppery and you don't want to overdo it. Right up there with Recipe #318470 on my list of favorite beet recipes. Served with Salmon and Dilly Mashed Potatoes. Thanks, Uncle Bill.
Great greens, thanks for sharing, better than spinach