top of page

Beets/Beet Greens: Description and how to store

Roasted Beet Soup


  • 2 pounds beets, peeled, cut into 1/2-inch cubes (use gloves to keep your hands from getting stained)

  • 1 small onion, quartered

  • 3 garlic cloves in peels

  • 4 thyme sprigs

  • 2 tablespoons olive oil

  • 5 cups broth (Vegetable or chicken)

  • 1/2cup roasted, salted pistachios

  • 1/2 cup fresh parsley, chopped

  • 1 orange

  • 2 tablespoons sherry vinegar

  • 1/4 cup olive oil

  • Sour cream for garnish


Pre-heat oven to 400° F.

Toss the beets, onion, and garlic with olive oil and spread on a baking sheet. Sprinkle with salt and thyme. Roast for about 45 to 60 minutes or until they start to brown. Shuffle beets around a few times while they roast and remove garlic about halfway through roasting. Keep the roasted garlic.

Add the peeled roasted garlic, beets, onion and broth to a blender and blend until smooth. Put in a pot and simmer for 10 minutes. Salt and pepper to taste.

Add pistachios, 1/4 cup orange juice, 1 Tablespoon zest, the vinegar and oil then pulse blend. Season with salt and pepper. 

Serve soup with  this vinaigrette drizzled on top and a dollop of sour cream. 

Easy Beet Greens


  • 1bunche beet greens with stems removed

  • 1/2 tablespoon preferred oil

  • 1 clove minced garlic 

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • salt and pepper to taste


Blanch beet greens by boiling in lightly salted water until just tender then immersing greens in a bowl of ice water until cool.

Heat oil in a medium pan, then add garlic and pepper flakes, cooking until fragrant. Stir in beet greens getting them coated with the oil and garlic. Salt and pepper to taste. Cook greens until hot.

*add a couple splashes of apple cider vinegar when cooking in pan for a little flavor booster.

bottom of page