beet leaves
beet greens

Chop the beet leaves and saute them in olive oil until wilted.

Spinach beet leaves are eaten as a pot herb.

Beet leaves are less affected, so a crop can to a substantial effect recover from an attack on seedlings.

Up until World War II, beet leaves could be had only in summer.

Mennonite "summer borscht" contains beet leaves, potatoes, dill, and sausage.

Trim the stalks from the beet leaves and par boil or steam the leaves until they are tender.

Amaranth leaves, beet leaves, starfruit, chards, parsley, spinach & turnip leaves.

Chłodnik - Cold beet soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill.

Crespelle della casa, or thin crepes loaded with minced beet leaves, greens, ricotta and imported Parmesan cheese, are dainty and delicious.

When the hot melted butter runs out of your djote, it has the greenish thick taste of beet leaves, suspended within the dense sponginess of the makayance.

Makayance is the clingy, tangy cheese topping, made by mixing the fragrant betcheye (Nivelles cheese) with beet leaves, parsley, little onions, eggs, salt, pepper and salted butter.

In the morning Mike showed me his strawberry spinach and cavolo nero, his celery and rainbow chard, his beet leaves and berries; at lunchtime I ate them.

This salad can include arugula, sorrel, upland and field cress, chicory, butterhead and romaine, spinach, young beet leaves, small green and opal basil leaves and nasturtium petals.

All of them - from mustard greens to collard greens, turnip greens, beet leaves and Swiss chard - are excellent either sauteed or braised, although some of them cook faster than others.

There are also the Ardennes Ham, the tarte al djote from Nivelles, a dessert pie made with beet leaves and cheese, while tarte au riz is a rice-pudding filled pie from Verviers.

It's first infused with zucchini, cilantro, beet leaves, jalapeño and what seems like at least 83 other things, which are later strained out to form a peppery tomato consommé topped with slices of avocado and a pinch of dried oregano.

Sweet leaves should include any variety of looseleaf, butterhead and romaine (or their red counterparts, such as red leaf and red romaine), spinach, young beet leaves, young turnip greens, small green and opal basil leaves or tarragon.

Thus in late summer and autumn, the beet leaves were old and unattractive to the aphids in comparison with the leaves of the spindle whereas in spring, the young unfolding leaves of the beet were more attractive than those of the spindle.