Beet Recipes


You all got a little sack of baby beet greens this week, and perhaps you might be a little puzzled.  You can eat both the greens and the root, but you will want to separate them, because the little neck between is not so easy to eat.  We like to saute the greens and the smaller roots in a little butter until they wilt, and then splash with a little apple cider vinegar.  You can mix the beet greens with chard or spinach for a less intensely earthy taste, if you want.  We recently enjoyed veggie burgers with melted cheese and then wilted greens piled on top, eaten with a fork and knife like a little pie.


  • 1 cup shredded beet
  • 1-2 cup shredded carrot
  • 1 cup shredded cabbage

Steam separately until barely tender (about 5 minutes).  Let cool to room temperature.  Arrange on plates and dress with your favorite dressing (or use this delicious tahini dressing: 1/2 cup tahini, 1/2 cup oil, 1/4 cup lemon juice, 1/4 cup soy sauce, and water).

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