One thing I love about my CSA is getting all parts of vegetables – celery comes with it’s greens, brussels sprouts come on stalks, and beets come with their tops. Often when you buy these veggies at your local grocery store they’re missing these things, which is a shame because they can be very useful and delicious. While I’m not sure you can do anything with brussels sprout stalks you can certainly cook beet tops, and today I’m going to show you how!
This super simple method to cook beet tops is good no matter how many bunches of beets you want to prepare. It’s best to prepare the beet tops within 1-2 days of bringing them home because they can start to wilt quickly. Beet tops have a wonderful mild flavour and are a great veggie side dish for dinner.
Step 1: Cut your tops (green + stem) off the beet, wash them and cut the stem off from the leaf.
This can be a rough cut and doesn’t need to be perfect. Make sure to set the greens aside for later use.
Step 2: Heat up a frying pan over medium heat and add about a teaspoon of canola oil. Add the stems to start sautéing and cover.
I also include what remains of the actual beets. This extra cook time will help them to soften too.
Step 3: After about 5-7 minutes, and when the stalks are starting to feel a little softer, add the leaves to the frying pan.
Step 4: Add seasonings (pinch of salt, pepper, and garlic powder – or whatever else you please) and cook for another 5-7 minutes, or until the greens appear wilted and the stalks are tender. Bon apetit!
Did you know beet tops are also great in smoothies- they’ll turn them pink!
Let’s chat: Have you ever cooked with beet tops? Can you actually do something with Brussles sprout stalks?