Easy Sauteed Beet Greens - Beet Basics
Heat 2 teaspoons oil in a medium-size pan over medium heat.
Add the cleaned and chopped greens from 2 bunches of beets (4 to 5 cups without stems) and 2 cloves of garlic, minced.
Heat 2 teaspoons oil in a medium-size pan over medium heat.
Add the cleaned and chopped greens from 2 bunches of beets (4 to 5 cups without stems) and 2 cloves of garlic, minced.
■ You can use beet greens raw in salads or cooked as a side dish. Remove leaves from beets, if still attached, and store separately in an open bag. Use within 2-3 days.
❁ Beets should be round and firm with smooth skins and a deep color. If the greens are attached and you plan to use them, they should be green and fresh, not wilted.
Cook beets ahead to shorten time to make a recipe. Beets are done when they can be pierced to the center with a dull knife. Refrigerate; use within 5 days.
Ingredients:
1 cup pineapple juice
1 cup low-fat plain or vanilla yogurt
1½ cup fresh or frozen berries, any type
½ cup beets, canned or cooked
1 small frozen banana (optional)
Directions: 1. Combine all ingredients in a blender.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ safely handle sharp lids when opening cans.
❁ fill a blender part way and be sure the lid is on tight.