Beet Greens and Bottoms Too Jane

[Guest guest]

Jane, I use a 4 quart stainless steel stockpot amd it comes with a steamer

insert. I think I use this pot every single day for something. It's made by

Faberware was $29 and I paid $17 on sale 2 years ago. I used to peel and dice

the beets before I steamed them, now I just wash and steam the whole beet and

then when they cool the skin is easily removed. They are similar to a rutabagas

when it comes to cooking, take longer than a potato but the flavor is so much

better than the canned version. I had never eaten beet greens, what a wonder

green I have been missing. I just tossed this recipe together last night and

hurried to post it before I forgot how I made it, had to give it a name. LOL I

put a spoonful of horseradish on top, forgot to mention that.

Donna

 

Jane <twoslim wrote:

I love beets and beet greens, I will try this.

Question:

Do you steam the whole beet?

I have never had good luck steaming beets, they take too long to cook, so I

always boil them. Are you just steaming in a larger pot them I am maybe?

 

Jane

 

 

 

 

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