Beet greens are the green leaves you get on your beetroots. By the time they reach the supermarket, they’ve often been removed. However, if you are fortunate enough to grow your own, or obtain it from a farmers’ market or fresh green grocer, then you are in for a treat. Today I am posting my favourite beet greens recipe.

Here I am with the beetroot greens I used in this recipe. Abundant and lush or what!

How to use up beet greens in a recipe?

Today I am posting one of my favourite ways to use up beet greens stir-fried (well, mostly steamed to be honest) along with mushrooms and a delectably creamy cashew sauce.
But how else might you use them?

They are remarkably easy to use. You can use them in any way that you’d use spinach or kale. They consist of thick stalks which are usually the same colour as the beetroot, and a leafy green. Both parts can be used in.

Beet greens work well in…

• soups
• stews
• salads
• stir fries
• curry
• fritattas
• farinata

Nutritional benefits of beet greens

Interestingly, beet greens contain more iron than spinach! 

They also contain exceptional levels of vitamin K. Vitamin K is essential for blood clotting, bone strength and protecting cognitive function.

Beet greens also contain good levels of…

• Vitamin C (vital for your immune system)
• potassium (important for fluid balance, hydration and blood pressure)
• magnesium (essential for nerve and muscle function) 
• manganese (good for bone health and energy production)

Beet greens recipe with mushrooms and cashew sauce

My beet greens recipe here brings in mushrooms, and then a super-easy fresh cashew sauce.

The sauce is optional, although it does turn them into a divine medley of deliciousness. All you need is a nutribullet or a blender to quickly blend the cashew ingredients.

Remember to add a sprinkle of love for extra yumminess!

OK, let’s make this…

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Beet greens recipe with mushroom & cashew sauce

Yield: 3 portions

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A delicious recipe to use your beet greens.

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Ingredients

• 100g beet greens
• 125g shiitake mushrooms
• 250g chestnut mushrooms
• Dash of olive oil
• 1 tablespoon tamari or shoyu
• 1 tablespoon apple cider vinegar

Cashew sauce ingredients

• 35g cashew nuts
• 15g shelled hemp seeds
• 1 inch cubed fresh ginger
• ½ to 1 teaspoon dried turmeric powder
• ½ teaspoon sea salt
• Big twist black pepper
• 150ml water

Instructions

1. Please watch my video below for a super helpful guide on how to make this first.
2. Clean your beet greens of any soil. You can use more or less, depending on how many you have available. You can also swap for spinach or chard. Use more of the stalks if you are a bit short on the leaves.
3. Chop your beet greens (and stalks) into small pieces (please see video below for guidance).
4. Chop your mushrooms into slices.
5. Put a small drizzle of oil into a large frying pan and heat up.
6. Once hot, drop your sliced mushrooms into the pan and stir. If they start sticking then add a dash of water. After a few minutes of stirring they will start to release mushroom juice, which will also stop them sticking.
7. Once the mushrooms have cooked they will have reduced down in size significantly (this should take less than 10 minutes) then add the beet greens.
8. Add in the tamari and apple cider vinegar. Let the moisture from these and the mushroom juice steam the beet greens.
9. Mix in the greens. After a few minutes the leaves will have reduced down significantly, and the stalks should have cooked through.
10. You can serve this medley as it is on toast, baked potatoes, with pasta, quinoa or rice. I recommend doing the cashew sauce for a whole new level of deliciousness tho.

Cashew Sauce

1. If you don't have shelled hemp seeds then swap to make with all cashews.
2. Add the cashews, hemp seeds, ginger, turmeric, salt and pepper to your bullet blender along with 150ml water. Blend for about 1 minute, until everything is creamy smooth. This will be liquid, rather than creamy at this stage.
3. Pour the blend into your hot pan with the beet greens and mushrooms, and mix in thoroughly for a couple of minutes.
4. This will thicken very quickly and create your creamy sauce.
5. Serve immediately or keep for up to 3 days in the fridge.
   

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