Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About
    • About Me
    • Tiny Urban Kitchen’s Favorite Equipment
    • Press
  • Recipes
    • Recipe Index
    • Asian
      • Chinese
      • Taiwanese
      • Thai
      • Malaysian
      • Japanese
      • Korean
    • Appetizers
    • Soups
    • Salad
    • Pasta
    • Noodles
    • Rice
    • Vegetarian
    • Meat
    • Sweets
      • Baking
      • Ice cream
      • Cookies
    • Misc
    • Kawaii (Cute)
  • Travel / Restaurants
    • United States
      • Boston
        • Jen’s Picks
        • Boston
          • Allston
          • Back Bay
          • Brighton
          • North End
          • South End
        • Cambridge
          • Kendall Square
          • Inman Square
          • Central Square
          • Harvard Square
          • Porter Square
          • North Cambridge
        • Somerville
          • Davis Square
          • Union Square
        • Greater Boston
          • Brookline
          • Arlington
          • Belmont
          • Watertown
          • Newton
          • Lexington
          • Concord
          • Burlington
          • Natick
        • Cape Cod, Martha’s Vineyard, Berkshires
      • Vermont
      • Maine
      • New York
      • Washington DC
      • Philadelphia
      • Orlando
      • Chicago
      • Las Vegas
      • California
        • Los Angeles
        • San Francisco
        • Napa
        • Sonoma
      • Seattle
      • Hawaii
    • Canada
      • Montreal
      • Canadian Rockies
      • Toronto
    • Argentina
    • Europe
      • United Kingdom
        • London
        • Oxford
      • Italy
        • Rome
        • Piedmont
      • France
        • Paris
        • Bordeaux
      • Spain
        • Madrid
        • Barcelona
      • Germany
      • Switzerland
      • Greece
      • Finland
      • Norway
      • Denmark
    • Japan
      • Japan Guide
      • Tokyo
      • Osaka
      • Kyoto
    • China (Mainland)
      • Beijing
      • Shanghai
      • Shaanxi
      • Shenzhen
      • Xiamen
      • Yunnan
    • Singapore
    • Hong Kong
    • Malaysia
    • Taiwan
    • Thailand
    • Australia/New Zealand
  • Michelin
    • Formerly had a star
    • Michelin Recommended
    • 1 Star
    • 2 Stars
    • 3 Stars
  • Jen’s Eating Guides!
    • Boston Restaurants
    • Boston Dishes
    • Tokyo
    • Hong Kong
    • Las Vegas
    • Napa / Sonoma
    • Taiwan (night markets)
    • Taiwanese (casual eats)
    • Street Foods of Bangkok (Part I)
    • Street Foods of Bangkok (Part II)
    • Kitchen Equipment
  • Trip Reports
    • All trip reports
    • New England
    • New York
    • Washington DC
    • Las Vegas
    • California
    • Canada
    • Europe
    • Florida
    • Japan
    • China

Beets: Part II – Beet Greens

November 29, 2009 by Jennifer Che 5 Comments

This post is part II of a two-part series on beets. The first part can be found here:
_MG_2548
Most people have had beets in some form or another, even if it’s not freshly roasted beets.  However, many people are unaware that the beet greens can be eaten too.  In fact, beet greens are more nutritious than the beet root.  They not only contain higher amounts of the same vitamins found in beet root, they also contain high amounts of other minerals, such as iron.  In fact, beet greens have more iron than spinach!
_MG_2555
When you purchase beets with the greens attached, make sure to remove the greens and cook them relatively soon after purchase (3-4 days).  Otherwise, the leaves will continue to suck water and nutrients from the beet root, resulting in, eventually, a shriveled and not so pretty beet root.  If the greens are removed, beet roots can last for several weeks in the refrigerator.
_MG_2556
You can treat beet greens like any other greens.  I just sauteed mine with some garlic and vegetable oil, Chinese style!  For some “Chinese style” ideas, check out these posts:

Sauteed Hollow Heart Vegetable
Mustard Greens with Garlic
Sauteed Pea Tendrils with Garlic

Enjoy!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved
Facebook0Twitter0Google plus0

Filed Under: Recipe, Vegan, Vegetables, Vegetarian

« Beets: Part I – Oven Roasted Beets
Shangri La »

Recent Posts

  • Pak Loh Chiu Chow Causeway Bay February 14, 2019
  • Chengdu China – Sichuan Food February 3, 2019
  • Visiting Giant Panda Breeding Research Base in Chengdu Sichuan Province January 28, 2019
  • Chengdu Weekend Trip – Sichuan China January 24, 2019
  • Happy New Year! Reflections on 2018 January 1, 2019
  • Finished! 50 Posts in 50 Days – Take 2 Challenge December 19, 2018
  • TeppanRoom Grand Hyatt Hong Kong – teppanyaki December 10, 2018
  • The Yuan Wan Chai 原汁原味 December 9, 2018

Latest Chinese recipes!

Comments

  1. Diana Bauman says

    December 1, 2009 at 7:59 am

    Beet Greens.. YUMM!! Interesting info on leaving the greens on for to long! Had no idea 🙂

    Reply
  2. Rose says

    December 1, 2009 at 4:26 pm

    I love beet greens! We sometimes remove ours when using the beets and freeze them for later use. They are easy to saute and taste wonderful!

    Reply
  3. and this blog says

    December 1, 2009 at 5:19 pm

    oh your like my mom, she sautes tops of these and makes pickled veggies of radish tops.. and turnips and things… =)

    Reply
  4. Hungry Dog says

    December 2, 2009 at 1:48 pm

    I love beets and beet greens..beautiful, nutritious, and delicious! 🙂

    Reply
  5. Dibyendu De says

    December 13, 2012 at 6:52 am

    Never knew that beet greens r more nutritious than the root & even spinach.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Archives

Categories

Awards

Saveur
PFB

BostonGlobe

Most Recent Posts

Pak Loh Chiu Chow

Pak Loh Chiu Chow Causeway Bay

Chengdu China – Sichuan Food

Visiting Giant Panda Breeding Research Base in Chengdu Sichuan Province

Chengdu Weekend Trip – Sichuan China

Happy New Year! Reflections on 2018

Finished! 50 Posts in 50 Days – Take 2 Challenge

TeppanRoom Grand Hyatt Hong Kong – teppanyaki

The Yuan Restaurant Hong Kong 原汁原味

The Yuan Wan Chai 原汁原味

Motorino Wan Chai

Motorino Hong Kong – Neapolitan style pizza from New York

SohoFama Hong Kong

France!

Kawaii! (Cute)

Norway!

logo
Food Advertisements by

Chinese Recipes

logo
Food Advertisements by

Shop & Support us!

Spain!

Japan!

Tofuya Ukai Hana
Potsura Potsura Tokyo
Shinjuku Gyoen Tokyo

Cambridge restaurants

Privacy Policy

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress