While visiting the farmer’s market earlier this week I made “key buy” on a bunch of beets that were looking a bit limp and tired. It was the last hour of the market and this was the vendor’s last bunch of beets.
The regular price was $4.50 but he said he’d give me the bunch for $3.00. You might say it was a deal that was “hard to beat (beet)!”.
At $3.00 for a nice big bunch they’re going to provide two different hearty dishes…I plan to make a beet salad with the roots and the greens themselves can be turned into yet another dish. The fact that they were wilted and looking like they were ready to throw in the towel wasn’t an issue. I knew I could plump them right up when I got home and they wouldn’t be the worse for wear!
Wilting in vegetables is due to the loss of “turgor pressure” As the cell walls lose moisture they begin to collapse inward causing the leaves and other tender portions to wilt and collapse. Turgidity can be returned fairly easily. Most wilted vegetables whether they be lettuce, greens, herbs, or sturdier vegetables like celery and carrots can often be revived with very little trouble by following these tips:
While the beets attached to degrading leaves are fine to eat, the leaves are much more perishable. Wilted greens can be revived easily by being submerged in a large bowl of cool water (just soak them for a couple of hours until they have perked up), but know that leaves with slime cannot be saved.
Place the Cleaned Vegetables in a Sink or Bowl of Ice Water:
Soak the greens/herbs/vegetables for 15-30 minutes in cold water. The colder the vegetables, the stronger the “cement” that holds the cell walls together. Thus the reason that refrigerated vegetables seem sturdier than the same type left at room temperature.
During colder weather the water coming out of the faucet may be cold enough on its own. Otherwise add ice cubes to chill the water. Make sure the greens/herbs/vegetables are evenly submerged so they can soak up the maximum water.
Trim Anything that Doesn’t Need Reviving:
In the case of the beets, I trimmed the root portion and set it aside for washing separately. Any leaves that weren’t in good condition and worth reviving were set aside with the stems to be discarded or composted. The trimmed leaves were put in a clean sink filled with tepid water to wash off any dirt and grit. Slightly tepid water will help to soften dirt and grit better than cold water. When remove the vegetables from washing water, be sure to lift out of the water rather than simply draining the sink or pouring water from the bowl. Lifting vegetables out of the water will leave the dirt behind. Draining or pouring water off will allow dirt to cling to vegetables as the water recedes. If vegetables have already been washed then skip to step #2.
Sautéed Beet Greens Recipe
FAQ
How do you get the bitterness out of beet greens?
What can you add to beetroot to make it taste better?
How do you make beets more flavorful?
How do you eat beet greens?
Here are a few of my favorite ways to use them: With eggs. Fold the beet greens into scrambled eggs or an omelet, or add them to your next veggie frittata. In pasta. Toss the greens with pasta, walnuts, feta cheese, and red pepper flakes for a quick and easy weeknight dinner. In a grain bowl. Start with a grain like quinoa, farro, or brown rice.
Does beet powder work like the root vegetable?
Both beetroot and beetroot powder, contain the same amounts of nutrients and nitrates. However, beetroot powder comes with a few added benefits that might make it a better choice for health enthusiasts and is lower in sugar. Although, it is always better to consume fresh vegetables and fruits.
How do you prepare beet greens?
Braising is the simplest way to prepare beet greens. Here’s how to do it. Swish leaves and stems vigorously in a big bowl of water to remove the sand from the leaves, which also gets lodged between the ridges of the stems. Cut the stem and the thick part of the center rib from each leaf.
What can I do with beet greens?
To serve them this way, simply chop the greens into bite-sized pieces and add them to a salad or smoothie. If you are cooking a more complex dish, substitute beet greens for any other leafy green. They add an earthiness and depth of flavor to your favorite pesto recipe, a hearty bowl of zuppa Toscana, or traditional Irish colcannon.