Steam them as you would spinach. Season with salt and dress with a little butter and, if you like, a few drops of balsamic vinegar. Beet greens have always been a special treat to me. Enjoy them.

Jim

I love and adore them! Steamed or sauteed lik Jim says. Can add some parmesean cheese. The diced red stems are my favorite part!

You can make soup with them, add them to stir fry and serve with rice, add some toasted pine nuts and currants to the dish Jim described, use them as a filling for vegetable lasange.

I love beet greens with acorn squash. I would saute them up with some pine nuts and currants and a scallion or shallot, add some pre-cooked brown rice, stuff some parboiled acorn squash with that mixture, then top with parmesean and bake for 45 min.

I add beet greens to borscht. I also make a soup with sauteed beat greens, chicken broth, canellini beans (one can), sauteed red onion, celery (optional) and one packet frozen squash. Add broth to achieve the desired consistency. Season with italian seasoning, S&P and balsamic vinegar. Serve with croutons and a dash of parmesean if desired. I tend to make this more in the fall though. This time of year I would just eat them plain with butter, lemon juice and S&P. Could also stuff zuchinni with the rice mixture instead of squash.

Okay - steamed beet greens with balsamic vinegar and maybe some toasted pine nuts. Normally on the 4th of July it would be too hot for me to be wanting steamed anything but it's so cold here I think I will give this a try....should be interesting.

Actually they are great at room temp as a salad or bruschetta topping with balsamic or sherry vinegar and goat cheese or feta. I think I love the beet greens better than the beets!

Mmmmm I love beet greens. They can be used any way you'd use Swiss Chard, as they are closely related. Sauteed with garlic and olive oil is good, too.

Sally

Cut them up as part of your "lettuce" in a salad. :)

I'm with Micronthecat -- I eat them raw, torn up as the greens in a salad with roasted beets, feta cheese, and toasted walnuts, with a lemon vinaigrette -- heaven!

Emily