(Photo credit: little blue hen)
Beets greens have been making a regular appearance in our CSA shares. At first the only thing I could think to do with them is the regular, throw them in a salad or saute them with olive oil and garlic. However, Joe suggested cooking up some beet greens with goat cheese and creating a kind of beet green mash, which is perfect since we get so much delicious goat cheese!
Here’s the recipe that we came up with (thanks Russ for putting this together!):
This is a simple recipe, allowing the beet greens’ subtlety to shine without the use of heavy seasoning. Be patient though, as this is a fairly delicate process.
Creamed Beet Greens
1 bunch of beet greens
¼ cup minced shallot (roughly 1 small shallot)
2 Tbsp butter
3 Tbsp lemon juice
½ cup chevre
1 cup milk (I prefer whole fat here)
salt and pepper to taste
Start with chevre slightly cooler than room temp. Over medium high heat, melt butter and sautee shallots. Just as shallots begin to brown, deglaze with lemon juice, quickly cut heat to medium low and add milk. Slowly stir milk to avoid scalding until heated thoroughly. Add beet greens to wilt and continue stirring. Begin adding chevre in small portions, stirring to dissolve, until all chevre has been added. Salt and pepper to taste and continue stirring until reduced to preferred consistency (remember it will thicken slightly after removal from heat). Enjoy!
And here are some other beet greens recipes I found:
Beet Green Omelet with Dill Yogurt Cheese (I bet you could sub goat cheese instead!)
Have you all found cleaver ways to eat your beet greens? If you have make sure to share with us in the comment section below.