Top Rated Beet Green Recipes

Toni Fiore's Millet Beet Burger
TV host, chef, and author Toni Fiore, as part of her cooking demo on “delicious vegan recipes using odds and ends,” prepared a Dan Barber-esque millet beet burger that credibly impersonated a beef burger in color and texture. “I’m a strong believer in food being a tactile as well as a taste experience," Fiore said.Mission accomplished.
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Beet and Goat Cheese Pasta
An easy and relatively healthy alternative to heavy cream sauces like Carbonara. Pairs well with whole-wheat pasta.
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This healthy dish not only tastes great, but looks great as well. It perfectly highlights the fall colors: red, green, and orange. 
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Spicy Beet-Green Crostini
When I was a child, the only beets I ever saw were the ones that came from a can. Needless to say, I never liked beets. The odor emanating from the can alone used to make me run out of the kitchen as fast as my legs could move. It’s not until I started growing my own vegetables in my early 20′s that I truly discovered beets. They were very easy to grow and if reseeded a couple of times in the season, I could harvest them from late spring all the way to the first snow. They came in all kinds of colors, and best of all, I could eat the roots as well as feast on their luscious green tops. I became a voracious fan of beets! A quick way to prepare the beet greens is to sauté them with garlic and red pepper flakes (I love adding a bit of spiciness to cooked leafy greens — it’s a marriage made in heaven!). Here, I serve these warm beet-green crostini as an hors d’oeuvre or appetizer. Cooked this way, the greens become incredibly tender and flavorful.
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Golden Beets
Here’s a super easy and healthy salad with fresh roasted beets and wheat berries to keep you satisfied. If possible, find beets with the greens intact, usually at farmers markets.
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Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic
Swiss chard is one of the most widely available (and consumed!) leafy greens. Beet greens, on the other hand, are usually unceremoniously tossed in the trash… the roots are typically the main attraction. But did you know that beets and Swiss chard belong to the same family of vegetables? In fact, the beet greens can be cooked exactly the same way you would cook Swiss chard. The only difference is that they have a hint of beet flavor to them, which makes them extra-delicious — at least to my taste buds. Whenever you're buying bunched beets, look for leaves that are bright green and perky. The freshness of the leaves guarantees the freshness of the roots. Plus, you get two for one — you'll cook the roots for sure, but you'll also sauté the tops to make this massively flavorful side dish!
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