BEET GREENS VEGETABLE SOUP RECIPE
Beet Greens Soup, a simple vegetable soup with beets, carrots, and white beans and mixed with leafy beet greens. A tasty soup recipe to reduce food waste!
Provided by Kristina Todini, RDN
Categories Soups + Stews
Time 45m
Number Of Ingredients 11
Steps:
- Prepare beet tops: Cut beetroot from the stem. Cut the beet greens from the stems and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry.
- Prepare and simmer soup: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
- Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in beet greens. Add red pepper flakes and more salt and pepper to taste.
- Slow cooker instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in beet leaves and season to taste before serving.
- Pressure cooker instructions: Add the oil, onion, celery, and carrots to the pot and, using sauté setting, cook until vegetables begin to soften. Then add the beans, bay leaves, broth, salt, and pepper, and cook on the high pressure soup setting for 10 minutes. Remove lid carefully, stir in the beet greens, and season before serving.
Nutrition Facts : ServingSize 1 serving, Calories 83 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1917 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 3 g
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
BEET GREENS WITH WHITE BEANS
Beet greens, with their dark green leaves and pungent, earthy flavor, are especially tasty with white beans. A nice alternative to beet greens is mustard greens, which are a little spicier.Other options are turnip greens and broccoli rabe. Start this dish a day ahead because the beans need to soak overnight.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
- Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
- Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
- Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
- Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
- Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.
WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams
MARINATED GIANT WHITE BEANS AND BEETS
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't soak the beans or they'll fall while they cook. Mr. Botsacos serves this with skordalia.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h
Yield Serves six to eight
Number Of Ingredients 16
Steps:
- Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
- Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
- Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 6 grams
WHITE BEANS WITH BEETS
Pretty contrast in color and flavors; make sure to use mild onions. Add some of the lemon's zest, if you like. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 1 vegetable, 3/4 fat.
Provided by zeldaz51
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.
Nutrition Facts : Calories 113.4, Fat 3.6, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 15.9, Fiber 3.6, Sugar 0.6, Protein 5.1
BEET & WHITE BEAN SALAD
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g
BEET GREENS WITH BEETS
When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.
Provided by Diana Adcock
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring lightly salted water to boil.
- Add the greens and cook to just limp-about 3 minutes.
- Drain well and chop.
- Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
- Stir in the chopped beets, lemon juice, and salt and pepper to taste.
- Heat through, about 2 minutes and turn into a serving bowl.
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