Beet green salads

A few very simple ideas for using those beet greens from the garden.

First, we love them raw in a salad, just like you'd use lettuce or spinach. The young, smaller greens are better to eat raw since the older, larger leaves can be a bit bitter and more tough. On this night we mixed the greens with a basic vinegarette (two parts olive oil, one part vinegar, garlic clove minced, salt, a touch of dijon mustard), some onion slices and walnuts.

Steamed beet greens are an excellent way of preparing the older, larger leaves. After they become tender, add a splash of vinegar, lemon juice and salt for a very fresh dish.