"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

What’s Up with Beet Greens?

by Julie on February 26, 2012

in Green Goddess, Dinner, Vegetarian

beet greens

Do something with us!

Everywhere I turn these days it seems somebody is singing the praises of beet greens. They’re not just good, “they’re awesome!”

So I ran down to my local urban farm stand and got me some beets with greens lovingly still attached. I brought them home. I looked at them.

And I thought. Hmmm. Beet greens and beets….and I turned to the internets, and I found this recipe on Epicurious.

And for maybe the first time in recent memory I actually had all of the ingredients on hand.

Beet it....

  • 1 small onion, diced
  • 3 medium beets
  • 4 cups water
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 cup Arborio or long-grain rice
  • 1/2 cup freshly grated Parmesan
  • 1 tablespoon bottled horseradish

I riffed upon above: adding a few things like more garlic, red wine vinegar, and veggie broth instead of water. I wish I could say I thought of this stuff myself, but no. All I can say is that sometimes reading the comments section is more educational than the blogpost itself.

other ingredients for beet green risotto

Helpful additions

Here’s what you do. Wrap the beets in tinfoil and roast them in the oven – about 400 degrees for 40 minutes. Ish.

Wash and chop up your beet greens, stems and all. The greens will wither down but the stems won’t, so cut those smaller.

The chop...

Heat the four cups of veggie broth in a saucepan and keep it at a gentle simmer.

Take your roasted beets out of the oven. The skin should pull right off and you can dice them small.

Little roasted beets

Saute your onion in the butter.  Add the greens and stems and saute for a few.


Add the beets. Add the Arborio and stir. Now add one cup or so of the hot veggie broth and let it absorb. KEEP STIRRING! Add the broth in ladle-fulls until it’s all absorbed and your risotto is still al dente but is starting to look creamy. Remove from heat and add the Parmesan.

There will be red things...

I found this delicious. The nits, not so much, although the much more evolved girl did eat a few mouthfuls (mostly because I made her…)

I’ve got another bunch of beet greens still waiting for me on the kitchen table. What do with those? Suggestions please?



{ 3 comments… read them below or add one }

Dorothy at Shockinglydelicious February 26, 2012 at 9:13 pm

Oh my gawd, girl. I am the flippin’ QUEEN of beet greens!

5 minutes, no muss, no fuss, and you are good to go.
Best green thing that will ever hit your mouth!


Jessica February 29, 2012 at 4:59 am

Sent here by Laura Zigman. Love your style. Always feared the radish, but I’m making this tonight. You’ve inspired me.


Julie February 29, 2012 at 6:55 am

Hi Jess! Thanks for stopping by. Fear not the radish! For lo, it has been tamed. At least this time, since I didn’t roast it down to a burning nub, which I very well could have. In any case, this is very much a “If I can do it, anyone can,” sorta situation. Try it! You’ll impress yourself…
(and I LOVE your blog too!)


Leave a Comment

Previous post:

Next post: