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Beet greens

Explore 14 recipes, 1 article, 7 videos, and more

Pork Tenderloin with Roasted Beets and Greens

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Beyond the Kale Chip

Other Ideas:
Kale, Swiss chard, Turnip greens
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How to Make Steamed Beet Salad

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Traditional Seafood Gumbo

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Sauteing Various Winter Greens

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Beet Green Pierogies, Part 2

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Beet Green Pierogies, Part 1

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Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

Time:1 hour 20 mins
Ingredients
  • 2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)
  • 2 pork tenderloins, (12 ounces each), trimmed of excess fat
  • Coarse salt and ground pepper
  • 4 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons plus 1 tablespoon red-wine vinegar
  • 2 garlic cloves, smashed
  • 2 tablespoons toasted pine nuts
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Vegetable-Rice Bowl with Miso Dressing

Ingredients
  • 1 piece (1 inch) peeled fresh ginger, coarsely chopped (about 2 teaspoons)
  • 1 cup dried red adzuki beans
  • 2 tablespoons dried arame or wakame (seaweed)
  • 2 tablespoons plus 2 teaspoons white miso paste
  • Sea salt or coarse salt
  • 1 medium daikon radish, peeled and finely grated (about 1/2 cup)
  • 2 cups short-grain brown rice
  • 1/4 cup low-sodium tamari soy sauce
  • 2 teaspoons ume plum vinegar
  • 1/2 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 8 umeboshi plums, halved and pitted
  • Gomashio (seasoning of toasted sesame seeds and sea salt)
  • 14 ounces firm tofu, cut into 1/2-inch-thick triangles
  • 1/4 pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large
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Beet and Carrot Slaw

Time:30 mins
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