This Green Beans Salad with Beets and Pistachios makes for a beautiful, mouthwatering and healthy side dish during the holidays. I love making this salad for both Thanksgiving and Christmas and ...

Cover and reduce heat to medium. After two minutes, remove the lid; the greens will have rendered some of their liquid and wilted. Add the chiogga and red beets to the greens with 1/4 cup of the ...

When the oil shimmers, add the beet greens, garlic, salt, pepper and the optional crushed red pepper flakes. Use tongs to lift and toss the beet greens as they cook. Cook until the beet greens ...

In a bid to minimize waste in his East Hollywood restaurant, Fountain Grains & Greens chef-owner Aric Attebery loves to cook beet greens. The leaves of the root vegetable often get discarded ...

Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes. Add the beet greens, season with salt and pepper, and cook ...

Remove skin and slice thinly; set aside. Spread greens onto platter and sprinkle with red onions then top with beets. With a chef’s knife and using sawing motion cut skin and white pith from ...