Ahhh, the beet. If I'm being honest, I'm only just now getting very well acquainted with the beet. Pickled beets had turned me off the beet in general, and I hadn't given it another look until we started juicing.
ABC Juice, or Apple Beet Carrot juice, is one of my favorites. It doesn't last long around here, though, so here's a pic of a glass just emptied.
But, what to do with other end of the beet? You know how I feel about waste. I've only just begun to experiment with the possibilities, but here are a couple ideas.
I don't much care for the thick ribs, so I double the leaf over and cut it as shown to remove the ribs. Cocoa Puff, our rabbit, is more than happy to take care of those ribs for us.
I saute' the beet greens in a little olive oil, onion, garlic, salt, and pepper.
Then, I use them as a filling for an egg-white omelet --yummmm!
Or, as a topping for a rustic Italian pizza with goat cheese and olives -- yummmmmm!
Or, as a dish unto themselves.
Or, . . . . got other ideas for me?
The sauteed greens will keep in the fridge so that they're ready at a moment's notice to be called upon to add to a meal.