Type what you have

Ingredients

• ✓ beet stem
• dill
• egg
• all-purpose flour
• heavy cream
• pepper
• salt
• lemon juice
• sugar
• vegetable bouillon
• potato
• beet leaf
• beet
• water
• leek
• celeriac
• parsnip
• carrot

Instructions

1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Ingredients

• ✓ beet stem
• beet top
• olive oil
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Wash beet greens; drain. Chop beet stems and leaves separately.
2. 2 Heat oil in a skillet over low heat. Add garlic; cook until fragrant, 2 to 3 minutes. Add beet stems; cook and stir until softened, about 5 minutes. Add beet leaves; cook until wilted, 3 to 5 minutes. Season with salt and black pepper; drizzle with lemon juice.

By barbara

Ingredients

• ✓ beet stem
• kidney bean
• olive oil
• onion
• garlic
• baby spinach
• beet green
• imitation bacon bits
• red wine vinegar
• salt

Instructions

1. 1 Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
2. 2 Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

By truckersmom