How to Grow Your Own Beet Greens, Plus a Beet Salad Recipe!

Did you know that when you purchase a bunch of beets, you can eat everything? Not only can you eat the beetroot -- the part you typically think of when you think of "beets" -- but also the leaves and the stems!

Did you also know that beets are not only easily grown from seeds, but that the greens -- the leaves and the stems -- can be grown from beets bought at the store?

To grow your own beets, you can just pick up a package or two of beet seeds and follow the planting directions. Be sure to keep the soil moist, as beet bulbs love water, and you will start to see the shoots in 2-3 weeks.

But to grow beet greens all you need is that bunch of beets you bought at the store!

Beet greens grow quickly and can make a wonderful summer project for kids, as they can see growth within just a day or two! How do you do it? Trim the greens off, then simply cut the beet tops, leaving at least half an inch from the top, then plant it in a container of potting soil. Water, and watch them grow! You can also simply set them in a shallow dish filled with water -- no soil necessary!

So what can you use beet greens for?

I’m a big fan of beet greens because they are a great source of vitamins A and K (important for your eyes!) and they make a delicious summer salad – very light and tasty. Here’s a really easy recipe using beets, beet greens, and stems.

Beet Salad

Serves 2

Ingredients:

2 medium beets
Greens and stems from the beets (or from your garden)
1 medium Gala apple (or your favorite apple), sliced
Crumbled feta cheese
Salad dressing and nuts (optional)

Directions:

Whether you’re using the greens from beets purchased at the store or from your own garden, be sure to thoroughly wash the greens and stems. A salad spinner works great for washing the greens.

Peel and slice the beets.
Chop the stems into pieces 1 to 2 inches long.
Place beets and stems in a shallow, oven-safe dish and bake at 400 degrees for about 45 minutes, or until tender.
Cut the greens into bite-sized pieces and place in your serving bowl.
Add apple slices, cooked beets, and stems to the greens, and garnish with feta cheese.
Top with salad dressing and nuts, if using.

Enjoy!

Cynthia Yapp is the publisher of Macaroni Kid SW Miami-Kendall, Fla.