Here’s the kicker: beet greens can be frozen. Blanch them for two minutes, squeeze out the water, and stash them in a baggie. They’ll keep for months, ready to smuggle nutrients into your winter stews.
So, next time you bring home a bunch of beets, honor those frilly green tops. Don’t abandon them to the compost bin like a sad plant in a breakup. Sauté them, pesto them, smoothie them, or just eat them raw and brave.
Your taste buds will thank you. Your wallet will thank you. And the little beet greens? They’ll finally feel seen. Go forth and leaf out loud.
