I worked in a school cafeteria, the kids (K-12), loved the chocolate cake made with beets, and they never knew the difference. It was so much fun to know we fooled some of the pickiest eaters in the world. :D

I usually make a salad.

Soak the greens and tear like lettuce.

Cook beets until tender and slice. Thinly slice oranges and onions.

Arrange the beets, oranges,and onions over the greens. Serve with a vinaigrette of orange juice and olive oil with a bit of fresh oregano. Top with blue cheese or Gorgonzola Dolce.


Yummy.. my boys (5 and 4) love it. :)

[quote=blueheavensfla] I can't believe that more of you don't eat the beet greens. They are so yummy. At the price we have to pay in the grocery for them, I NEVER buy beets unless the greens are fairly young, tender and fresh. I get double value for my extravagance that way. I like the greens even better than swiss chard or spinach which are my 3 top favorite cooked veggies. [/qipte]

My two favorite things: beet greens sauteed and roasted beets.

They taste so sweet. I bake them as above described and even DH loves them, too. Yumm Yumm!

Make Borscht

Borscht Recipe
INGREDIENTS
8 cups beef broth*
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste
*Use gluten-free broth if you are cooking gluten-free

METHOD
1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.
Yield: Serves 6.

My DH grows yummy beets, both yellow/orange and red varieties.
My favorite way to eat them is done in the pressure cooker and gotta eat the cooked greens too, salt,pepper and real butter.

Sorry for the delay in sending the recipe, I had to get the recipe from my sister. It is similar but a little different to the recipe already posted.

Mock Raspberry jam....
3 C diced raw beets (cook in water until done, put in blender and liquify). Mix liquidfied beets & enough water to make 7 cups in a large pan.
Add:
1/2 C real lemon juice
3 boxes of sure jell
Bring to boil then add:
8 C sugar
2 - 6oz pkg of rasp jello
Bring to slow boil, then boil for 10 min. Skim & put into jars.

Can use carrots and peach jello to make peach jam.

Enjoy!

I make jelly too and that's ALL I do with them.

We just finished off a jar of pickled beets from 2005! Yummy! At this point, I think I will most likely make more pickled beets (from my grandmother's recipe), although I do like to make unusual jams and sauces to give to family for Christmas. The jam/jelly recipe sounds like a winner this year.

Thanks so much Granny11! Can't wait to try it. :-P

[quote=mac]We love beet greens. We lots in the early summer when the beets need thinning. Later on, though, the leaves are too ratty (for lack of a better word) to eat. I'm thinking of planting some more seed just for the greens, next year. A little late for this year. :-P