How to Use Turnip Greens and Beet Greens

COMBINE THE ROOTS AND GREENS

They say what grows together, goes together for a reason. There are many ways to use both the roots and greens, such as in a stovetop saute, boiling the roots and then adding the greens to the mix, or serving roasted beets or turnips topped with a sauce made from their greens.

Make BRUSCHETTA

Combine some canned or cooked beans with the sauteed greens, then use the mixture to top toasted baguette slices. Drizzle with olive oil and a few gratings of hard cheese, such as Parmigiano Reggiano, and enjoy the dish as an app or meatless meal.

BRAISE THEM

A classic Southern approach to hearty greens such as collards and mustard greens is to cook them low and slow. Use the same method with beet and turnip greens, especially if you have older, heartier greens, as the slow cooking time can help break them down into silky, flavor-filled vegetables. The greens are often cooked down, as in this recipe, with a flavorful broth, smoked meats and some chile or hot sauce to help reduce the bitterness.

Make Soup

A zero-waste cooking trick that’s good for almost any ingredient is soup. Beet and turnip greens are a great addition to the pot for a mixed vegetable soup or a hearty bean soup.

Preserving Beet and Turnip Greens

If you don’t have a use for beet or turnip greens immediately, or you don’t have time to cook or eat them right away, there are a few ways to preserve their flavor for later consumption.

Pickle Them

One great way to use the ribs and stalks of beet and turnip greens is by making pickles. You can quick pickle, which will last about a month refrigerated, or use a water bath canner to process the pickles for long term, room temperature storage. Pickled stems are wonderful eaten solo as a snack, served with crudite, chopped into salads, and diced into salsa verde or other sauces and served with roast vegetables and meats.

Make Chips

Kale chips have gained commercial popularity, but you can dry out many different greens to make “chips.” To prepare beet or turnips greens: clean the greens, dry, toss in oil, salt, pepper, and other preferred spices, and roast at 350 F for about 8 minutes, until crisp. Store in an airtight container for 3-5 days.

Freezing Beet and Turnip Greens

For long term preservation of the beet and turnip greens, you can turn to your freezer. The process is fairly simple: blanch the greens by boiling them for 1-2 minutes, then transfer to ice water to stop the cooking process and cool. Place the greens in cheesecloth or a clean dishcloth and squeeze out all excess water. Transfer to airtight containers and freeze for up to 12 months. Add frozen beet and turnip greens to soups, stews, frittata, casseroles, smoothies and more.

Recipe: Goat Cheese Tart with Beet and Turnip Greens

Sherri Brooks Vinton, FoodPrint

Serves 4

This tart is a shapeshifter. It can be the centerpiece of a weekend brunch. You can serve it alongside a salad for a light lunch. Or it can be cut into bite-size squares and passed as an hors d’oeuvre.

Ingredients

2 tablespoons olive oil
1 small onion, diced
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
4 cups chopped beet or turnip greens
7 ounces fresh goat cheese
1 garlic clove, finely chopped
2 tablespoons heavy cream or yogurt
1 teaspoon finely chopped fresh thyme, plus additional sprigs for garnish
1 1/ 2 cups all-purpose flour, plus more
4 ounces butter (8 tablespoons butter), cubed
1/4 cup iced water

Method

1. Preheat oven to 425 F.
2. Heat the olive oil over medium heat in a medium heavy-duty saucepan. Add the onions, a pinch of salt and pepper, and cook until translucent, 5-7 minutes. Add the greens and cook until tender 3-5 minutes. Remove from heat and set aside.
3. In a medium bowl, blend the goat cheese, garlic, cream or yogurt, and thyme with a fork until mixture is smooth. Season with salt and pepper. Set aside.
4. If using a food processor, add the flour, butter and 1/2 teaspoon salt to the working bowl and pulse until the mixture looks like wet sand with pea-sized pieces of butter mixed in. Add the water in a slow drizzle, and continue to pulse until the dough forms a ball. If you are not using a food processor, combine the flour, butter and 1/2 teaspoon salt in a large bowl. Use a pastry blender or two knives to cut the butter into the flour until it reaches the texture described above. Slowly drizzle in the water and mix just until a ball forms.
5. Transfer dough to a lightly floured surface and roll it out to a 1/4″ thick circle or oval. Transfer the dough to a parchment paper-lined baking tray. Spread the goat cheese mixture over the dough using the back of a spoon or small offset spatula, leaving a 1/4” perimeter around the edge. Place the greens on top.
6. Bake tart until the crust is golden brown, 20-25 minutes. Garnish with fresh thyme sprigs. Tart can be served warm or at room temperature.

Top photo by murziknata/ Adobe Stock.