I have not had much luck growing beets in my vegetable garden. When I planted them last year, the beets themselves did not grow much bigger than marbles, although I did get lots of luscious, leafy greens. I couldn't complain. Much as I love the fleshy, deliciously sweet roots, I am a bigger fan of the mildly sour, quick-cooking greens.
My favorite way to eat beet greens which are very flavorful involves nothing more than sauteing them in some oil to which I first add mustard seeds and garlic. Salt, a couple of green chilies, and I am all set.
But I also sometimes add it to dals, as I did in the recipe I am about to share with you: Mung Dal with Beet Greens.
This dish uses just a few simple spices and the beet greens impart it just a slight, pink hue that, I think, looks wonderful. It goes great with rice or chapatis, so take your pick. Enjoy!
Mung Dal with Beet Greens
3/4 cup mung lentils, cooked until tender
1 tbsp canola or other vegetable oil
1 tsp mustard seeds
1 tbsp grated ginger
1 tbsp minced garlic
1 tbsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric
1 small onion, finely diced
2 tomatoes, diced
Greens from 3 beets, chopped
Heat the oil in a saucepan. Add the mustard and when it sputters, add the onions and saute for a few minutes until the onions turn translucent.
Add the ginger and garlic and saute another minute.
Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
Add the cooked mung dal and stir together, adding some water if the curry is too thick. Add salt to taste.