How to Trim Beet Greens

Beets are a tasty vegetable that's available all year-round. They are low in calories and high in vitamins A and C. Many people toss away the green leafy tops and eat only the beets themselves. If you enjoy cooking and eating the tops, the best time to buy beets is from June to October when the greens are tender. Whether you eat them or not, they need to be removed from the beet before any cooking can take place.

Paring knife
Plastic storage bag
Soft vegetable brush
Sieve or clean dish towel

Instructions

- 1
  Trim off the green leafy tops of the beets whether you're going to eat them right away or store them. The greens taste best when they are cooked and eaten right away. But they can be stored for three to five days. Leave 1/2 inch to 2 inches of the greens on the beets.
- 2
  Place the cut-off beet greens in a plastic storage bag. Seal the bag and place it in the crisper drawer of your refrigerator to store them.
- 3
  Rinse the beet greens gently under running tap water individually to remove dirt and debris when you're ready to cook them. Then, gently scrub them with a soft vegetable brush to thoroughly clean them. Rinse them again well.
- 4
  Place the trimmed beet greens in a sieve. Gently shake the sieve to remove excess water. Set the sieve in the sink for several minutes to allow the remaining water to drain from them. Or, lay out a clean dish towel on the counter. Spread the beet greens out in a single layer on the towel and allow them to drain.
- 5
  Cook the green leafy tops by steaming them, boiling them or sauteing them in a little oil until they are limp.

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