Yes you can eat the greens!
Most people seem to choose to saute them up with a little olive oil and garlic.
I also learned that the greens are similar in nature to chard and possibly related to them in some way.
I didn’t want to saute the greens up because I wanted to use them in a salad.
I peeled the beets, chopped them up and boiled them for a few minutes until they were tender.
I washed and chopped the greens, making sure to remove as much of the stem as possible. The stem is edible, but is a little fibrous and is better when it’s cooked. Since I wasn’t cooking the greens, I put it aside.
I dressed the greens and beets with a lovely vinaigrette made with orange zest, fresh squeezed OJ, and dijon, and a little red wine vinegar.
Beets and orange pair really well together and this light dressing worked perfectly for the greens.
My first introduction to beet greens was a success! I normally buy loose beets because they tend to be a little cheaper at the market. I might buy the bunches now on occasion so I have a chance to use up the greens.
Have you had beet greens before? Did you like them?