Article: Raw beet greens have a strong flavor, so they're best paired with other powerful ingredients. Mix with feta, Romano cheese, goat cheese, or anchovies. Make Tahini, strawberry vinaigrette, or another strong or acidic dressing to complement this salad well. Beet greens become more bitter and toughen as they age. When serving raw, it's best to stick with the young greens sold in late spring or early summer. Saute with other aromatic ingredients, then mix it into the soup for the last couple minutes of simmering. This works well in thick soups made from lentils, beans or a cream base. These chips are a little thicker and taste a bit "plantier" than other leaf, green vegetables. But if you've converted to the beet green fans and want them on the go, this is a great recipe: Preheat oven to 350F (175C). Cut off stems, wash and pat dry the leaves in a kitchen towel. Toss leaves with a light coating of olive oil. Add salt and pepper if desired (taste first; beet greens are already salty). Bake on parchment paper-lined pans for 15 minutes, turn, and bake for 10 more minutes.
What is a summary of what this article is about?
Serve raw beet greens in salad. Add sauteed greens to soup. Bake leaves into crisp chips.