Did you know that beet leaves are edible? This season, my husband Lulu planted chiles, zucchini, squash, tomatoes and beets. The beets came out a lot smaller than I expected but maybe it’s just because Lulu wasn’t patient enough to wait. The beet roots were so small that I decided against serving them by themselves. However, there were plenty of beet greens. I boiled the beet leaves as I would with spinach and made a salad. You could probably eat the beet leaves raw if they’re crisp and young, but to ensure the girls would enjoy the salad I boiled them a bit. Just make sure to pick young leaves, as they are quite tender, with little bitterness. Interestingly, when boiled they taste almost like rau mồng tơi, which is a Vietnamese green if you’re familiar with Asian cuisine.
I finished the beet leaf salad with sugar snap peas for crunch and mandarin segments. It was an educational experience for me, and I can definitely say that beet leaves are quite under-rated. They’re packed with vitamins A and C and iron.
I reserved the small beets that Lulu had harvested and made beet risotto for dinner. It’s a tasty way to extend the value of a small quantity of beets.
1. Info for Beet Green and Sugar Snap Pea Salad Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Beet Green and Sugar Snap Pea Salad Recipe
- 4 cup beet leaves
- 1 (11-ounce) can mandarin segments
- 1 pound sugar snap peas
- 1 teaspoon Dijon mustard
- 2 teaspoons champagne vinegar
- 5 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Drain the mandarin segments. Reserve about 2 tablespoons of mandarin syrup.
- In a bowl, dissolve the mustard in champagne vinegar. Add the mandarin syrup. Whisk in the olive oil and season with salt and pepper. Set aside.
- Wash the beet leaves thoroughly in several baths. Remove and discard the older, more fibrous part of the stems.
- Bring salted water to a boil. Add the beet leaves. Cook for about 4-6 minutes. Turn off the heat. Cover and let the green sit for about 5 minutes. Drain the liquid and transfer to a cold water bath. Pat dry on a paper towels.
- Drizzle with olive oil. Set aside.
- Wash the sugar snap peas. To trim them, snap the ends between your fingers and pull out the fibrous strings on each side of the vegetable.
- Boil the sugar snap peas in salted water for about 3-4 minutes. Drain the liquid and immediately transfer to an iced water bath. Pat dry on paper towels.
- Season with salt and drizzle with olive oil. Set aside.
- Serve all the ingredients at room temperature. On a serving platter, lay the sugar snap peas on a bed of beet leaves. Finish with the mandarin segments.
- Drizzle with salad dressing.
- Serve immediately.
- Bon appétit!