Shaved Beets with Greens

The Greens Challenge

Red Wine-Braised Greens with Potatoes

Recipe by Non-Reactive Pan,

1 bunch hearty greens, well washed (kale, chard, collards, beet greens, mature spinach, etc.), around 6–8 cups roughly chopped or torn
½ cup red wine
¼ cup veggie broth
2 tablespoons olive oil
3 cloves garlic, minced, and/or ½ cup finely chopped onion
2–3 cups potatoes or sweet potatoes, cubed and cooked (see Cook’s note)
Salt and pepper to taste


Beet Greens With Spring Onions

Courtesy of Capay Valley Farm Shop

1 - 2 tablespoon Extra Virgin Olive Oil (EVOO
3 stalks spring onions (colored and white parts), chopped
Salt to taste
2 slices prosciutto, sliced (optional)
1 bunch beet greens
Freshly ground black pepper
Lemon juice


Beet Green Pesto

Courtesy of Capay Valley Farm Shop

1/2 cup olive oil
1 bunch beet greens, chopped
4 cloves of garlic, chopped
1 cup walnuts
1/2 tseaspoon sea salt
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
salt and pepper to taste


Bull's Blood Beet


Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

Adapted from Bon Appétit

4 halibut or mahi-mahi fillets (about 1 inch thick)
3 medium beets, trimmed, scrubbed
Beet greens, washed carefully and very coarsely chopped (4 to 6 cups)
1/2 cup leeks, white part only, thinly sliced
5 tablespoons olive oil
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel


Roasted Beets with Beet Greens

Bow-Tie (Farfalle) Pasta with Golden Beets, Beet Greens, Cauliflower and Pine Nuts


  • 1/3 cup pine nuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
  • 3 garlic cloves, minced
  • 2 bunches 2-inch-diameter golden beets with fresh healthy greens
  • 1 head of cauliflower, cut into bite-sized florets
  • 12 ounces (bow-tie pasta)
  • 1/3 cup grated Parmesan cheese plus additional for serving