Beet Greens Recipe …great over rice (or quinoa!)

beet greens

Try this easy beet greens recipe. I almost always buy beets with the beet greens still attached–you’re getting two great ingredients in one! Beet greens are quick to cook up, full of nutrients, taste great, and look great, too. Serve this recipe over rice or quinoa as an entree, or serve it all on it’s lonesome as a side dish.

Beet Greens Recipe Ingredients:

1 bunch GREEN ONIONS (chopped)
1 can diced TOMATOES
4-5 cloves GARLIC (finely chopped)
1-2 Tbsp OLIVE OIL
SALT and PEPPER to taste
HOT PEPPERS (chopped, to taste)
serve over QUINOA or RICE

beet greens
Beet Greens with tomato and onion served over quinoa.

Beet Greens Recipe Recipe directions:

Wash beet greens well and then separate the stalk from the leaves. Chop the stalk into bite-sized peices, and then rough chop the greens.
Heat olive oil in a skillet on medium heat.
Add garlic and, if desired, a little fresh hot pepper.
Let these ingredients cook for about a minute, and then add chopped green onion bottoms (reserve chopped green onion tops to add later)
Cook for 2 minutes and then add the chopped beet stalks.
Saute for 1-2 minutes and then add diced tomato. Bring the skillet back up to a simmer. Add salt and pepper and simmer for approx. 5 minutes.
Add in a little vinegar. I’m throwing in 2-3 Tbsp by the time the dish is complete, but adjust to taste. Add vinegar incrementally–it’s a lot easier to put in than to take out!
Simmer dish another 2 minutes.
Add in the leafy greens and most of the green onion tops–I reserve a little of the green onion tops for a garnish.
Cover and simmer 2 minutes.
And that’s it!
Adjust the seasoning as desired, and get it off the heat. Serve the greens over rice or quinoa as an entree, or a side dish.

Give this beet greens recipe a try and let me know what you think, and bon appétit!

And for a roasted beet root recipe, try this Roasted Beet and Quinoa Dish.

how to cook quinoa
Quinoa with roasted root vegetables.

Thanks for checking the recipe out. If you liked it, click a button or two and share with friends!
I appreciate it!
–Chef Buck

Cook Quinoa with Roasted Vegetables Recipe

how to cook quinoa

How to cook quinoa with beets; a simple recipe that pairs quinoa with delicious roasted root vegetables. For this quinoa recipe, I roasted beets, carrot, and onion, but any root vegetable will do. I also added a little RAW ginger and garlic, to provide a flavor punch along with excellent nutrition. A complete protein, quinoa makes this dish an ideal vegetarian recipe. It’s a perfect side dish or main course.

Quinoa and Root Vegetable Recipe Ingredients:

1 cup QUINOA
1 med. ONION
2 Tbsp GARLIC (minced)
2 Tbsp GINGER (minced)
½ cup PARSLEY (chopped)
HOT PEPPER (to taste)
4-6 Tbsp VINEGAR
SALT and PEPPER to taste

how to cook quinoa
Chop root veggies into bite-size pieces (but big bites!)

How to Cook Quinoa and Root Vegetable Recipe

Wash and then chop beet bulbs and carrots into roughly ½ inch pieces–bite size, but not too small.
Chop onion into similar sizes.
Place chopped veggies in a bowl and toss with olive oil, salt and pepper.
On an ungreased baking sheet, spread veggies out into a single layer and then roast approx. 30 minutes in an oven pre-heated at 400 degrees Fahrenheit. Halfway through the roasting, give the veggies a stir and return to the oven.
While the root vegetables roast, prepare the quinoa.

If you’ve ever wondered how to cook quinoa …it’s just like rice: 1 part quinoa to 2 parts water. Most quinoa sold in stores throughout the USA has been pre-washed, but check packaging for details. If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.
Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.
This recipe makes an awesome side, but it also works well as an entree. It’s quite a filling dish, and since the quinoe provides a complete protein,

Give this quinoa and beet recipe a try and let me know what you think, and bon appétit!

And for another how to cook quinoa recipe, try this Spanish-Style Quinoa Recipe.

spanish quinoa

Thanks for checking the quinoa recipe out. If you liked it, click a button or two below and share it with friends. I appreciate it!
–Chef Buck

Kale Beet Salad -Healthy Super Food Recipe

kale beet salad

Doesn’t Kale Beet Salad sound like a dream come true? Beets are fun, kale is cool…very exciting stuff. Kale is a slightly rough and tough cabbagee-thingy that’s a little less than friendly in it’s natural state, but massaging salt into the raw leaves can turn Kale into a delicious salad green. Here’s a very tasty and nutritionally jam-packed raw kale recipe with beets.

Kale Beet Salad Ingredients:
8-10 KALE (leaves)
2 BEET ROOTS (medium-sized)
2 TOMATOES (small…I use plum tomatoes)
SALT (to taste…I use approx. 1 tsp.)
PEPPER (to taste)

Pre-heat oven to 350 degrees. Remove greens from beets and cut root bulbs into smaller pieces, about 1/2 inch squares. Spread the beet pieces onto a baking pan and add enough water to cover the bottom of the pan. Cook for 25-35 minutes, remove and allow to cool.
While beets are cooking, remove the spine from the center of the kale leaves and tear kale into salad pieces. Kale is rough, but adding salt to the greens will draw out moisture and soften the leaves, making them darker. Gently massage salt into the kale until it achieves a desirable consistency, this may take several minutes. Grate carrots into the greens, add raisins, then toss and divide portions into salad bowls. In a separate bowl, add diced tomatoes and cooled beets, then add olive oil, balsamic vinegar, and black pepper and mix together. Spoon beet/tomato mixture over kale greens and serve.
This is a delicious way to enjoy and optimize the benefits of raw kale. I’m not usually a big raisin fan, but I find the raisins work really well in this salad. I’ve contemplated tossing minced ginger into the mix, but haven’t gotten around to doing so, although I might next time I whip this dish up. If you give it a try, let me know what you think.
This is one of the healthiest dishes I routinely prepare, but be aware, eating beets can cause some rosy changes when you answer “the call of nature”. (Don’t be alarmed, you probably won’t be dying…in fact, you’ll probably be doing a lot better.)
Give this kale beet salad a try and let me know what you think, and bon appétit!

And for another tasty salad idea, try this Black Eyed Pea Salad Recipe.
black eyed pea salad

Beet Greens Recipe — Easy, healthy Dish!

beet greens saute

This is a super simple beet greens recipe. If you purchase beets with the greens intact, don’t throw those greens away! You can cook up a tasty dish using the beet greens (and if you don’t buy beets with the greens, then you need to make an adjustment in your shopping habit).

Beet Greens Recipe Ingredients:

½ RED ONION (chopped)
1/3 RED BELL PEPPER (chopped)
2 cloves GARLIC (thinly sliced)
SALT (to taste)
PEPPER (to taste)

beet greens recipe
Buy beet roots with the greens for two great ingredients.

How to make Beet Greens

Remove the greens from the root and wash thoroughly –greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions and garlic.

I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much—it’s more for color than to influence the taste of the dish—it’s a nice contrast to the dark greens.

Add a little water if needed, but not too much, the greens will release plenty of water.
Add the beet green stems; these will soften pretty fast, so a minute or two will be plenty of time (overcooked veggies are a drag, man). Add the leafy greens.

Initially, I don’t mix the greens with the ingredients; I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir. Add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, and vinegar goes great with greens, too.
Remove from heat and serve hot.

Beet greens make a great side, especially with chicken or a cheap cut of meat. I serve greens as a main dish, over quinoa, which is a seed that acts like a grain and is an excellent source of protein.

Give this beet greens recipe a try and let me know what you think, and bon appétit!

And for a roasted beet root recipe, try this Roasted Beet and Quinoa Dish.

how to cook quinoa
Quinoa with roasted root vegetables.
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