Beet, Greens and Cheddar Crumble Recipe (2024)

Ratings

4

out of 5

898

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Faye

For those of you who may be Cooking While Distracted, note that the flour is DIVIDED when you do your mise. Don't put all 1 1/3 c of the flour in with 5 Tbsp of butter, because that won't work! (Or you will end up making the roux twice, as I did.)

I also suggest mixing the sauce and the greens together and layering that with the beets. It's nearly impossible to spread a thick white sauce over greens, so you might as well save yourself some trouble. Overall very tasty!

Passion for Peaches

Boil...no. Beets have a much richer flavor if you roast them rather than boil. You also avoid that "earthy" (as in "dirt"), off taste particular to red beets. And the texture is better.

This sounds wonderful. I wonder how it would be with Stilton subbed for cheddar.

cscott

Well it's yummy, but I don't often prepare an entree with 11 tablespoons of butter, 2 cheeses, and milk. In order to help justify all that fat I cooked 1/2 cup of farro and layered it in with the beets and greens. Nice textural contrast.

Tracy

In an uncharacteristic move, I followed this recipe to the letter. Like other readers, I wondered about all that butter and cheese, the overpowering taste of beets, and the time commitment and mess. Mostly, though, I thought the recipe sounded strange. This dish is so unusually satisfying and delicious. What once seemed weird now seems a logical European dish. All the staples are there: greens, roots, butter, cheese, herbs, and grains. It was worth every effort.

Mary

I made this for the first time since last winter, and forgot that I have not been able to get more than 2 layers out of 1 lb of beets - you need about 1 medium beet per layer, so more like 1.5-2 lbs of beets, then it's not too saucy or overpowering.

tpol

This is a lot of (extremely colorful) work, but quite good. I used a mix of beet greens and swiss chard, and a super-sharp Canadian cheddar. Next time I might mandoline the beets.

max

FYI, 75 g = 1/3 cup

Mary

I love this recipe and have made it several times, both as written and with variations. The crumble and English mustard make it for me. I prefer to use golden beets, because they don't bleed, and I like the color with the cheddar. I've used only the beet greens (far less than the amount called for), and no greens at all, and it was still good, although I prefer to use some if I have them. Inspired by the comment about mac and cheese, I made a version with pasta and additional sauce.

Ricki

This has WAY, WAY too much flour. The sauce was thick and gluey. Don't know why I trusted the amounts. Both the crumble on top AND the sauce had fully twice as much flour as they should have.

BERFB

This was good, but if I were to make it again, I would use half the sauce. I felt it overpowered the beets and beet greens. The flavours are delicious, just a little off balance.

Janet

The taste of beets is masked by the rich sauce. If you like beets, this recipe is will disappoint. Make mac and cheese instead with roasted beets on the side.

Andrea R.

agreed: a lot of work, but delicious results. i cut back a bit on the butter and cheese; as such my bechamel was too thick but still worked. i used the greens i had on hand: cress and shoots (didn't boil as them long: dropped them into hot water and then drained). here's what i love about this recipe: i don't love sweet vegetables/dishes, so i love all the savory ingredients (sharp cheddar, mustard, worchestershire, and plenty of salt) that counterbalance the beet's sweetness

Marina MacNamara

So delicious! I roasted the beets with olive oil/salt/thyme. Instead of blanching, I sauteed a bunch of collard greens with half an onion, a few cloves of garlic, then added the beet greens to the mixture. Used walnuts instead of hazelnuts (it was all I had!). Finally, for my kids, I skimped a little on the mustard powder and nixed the hot sauce. Served it over whole wheat spaghetti, along with some garlic bread. A huge hit!

Matt

I agree about the superior taste of roasted beets. There is an almost magical, and extremely convenient, result.
I wrap them up tightly in several layers of aluminum foil - unfortunately you give up caramelization this way, but what happens, if you leave them in the foil, and keep them in the fridge, is that they last for weeks, with the flavor still great, and when you do take the foil off to use them, but not the whole beet, wrap it back up, and it will be fine for maybe 2 more weeks. Amazing!

M.

I honestly thought the flavors clashed a bit. The beets don't really go with the béchamel sauce, and for the calories and time it took to prepare this I would skip it.

CaliCook

We follow a Mediterranean diet, so I cut out the Bechamel entirely and substituted a sauce made with 5 Tbsp olive oil, 3 Tbsp Dijon mustard, mixed herbs, the cheese, some black garlic and urfa pepper, and a teaspoon of Sriracha and the wostershire sauce. Very tasty and way healthier

mhealey

If you’re going to try this for the first time, I really recommend reviewing the highlighted notes. I read the recipe and then reviewed the most remarked upon notes, and I found them tremendously helpful. I thought this was a very good dish, as many people have said, definitely not a weeknight meal. I took the comments about the richness of the dish and cut down a bit on both the roux\butteramounts, and simplified the crumble. Turned out really well.

Annie

Surprisingly fabulous dish. Takes a while to make but the result is worth the effort.

Isabella

Kinda like vegetarian moussaka with beets.5 tbsp butter = 75g6 tbsp butter = 85g

Molly in Minneapolis

This is indeed a tasty and satisfying dish. I heeded the warning in an earlier comment and used more beets to yield more than one layer of beets. I used 2 pounds of beets (net). Net meaning the weight after trimming the ends of.

BB

I had an abundance of beets from my CSA share and, not being a fan of beets but also being averse to wasting food, decided to try this. Sadly it still does not disguise the taste of beets. The crumble top is excellent, as is the béchamel, but the beet flavor still comes through. So for me it was a miss as I hoped for something heavier to disguise that taste but all other parts were quite tasty. I think it would be delicious with other roasted root vegetables.

Jonathan

Excellent dish, I made it last night. I read the notes about roasting vs boiling the beets and opted to do them boiled, as written, and they came out great. The only thing I changed was the topping. I just topped the final layer of bechamel with grated cheddar, breadcrumbs, and parmesan, and it was amazing. The English mustard powder is essential, and is what makes this recipe pop.

Carmen

Sadly, they still taste like beets. But it is a pretty dish. I did have to thin the béchamel a bit, but it was the right quantity.

CheesyChuck

Have seen this recipe a couple of times searching for good recipes to use up greens like beet greens, chard, or dandelion greens. Finally tried it out and had a great time cooking it. The dish turned out to be delicious and since I'm a savory breakfast sort of person, I am having it in the morning for breakfast.The béchamel sauce is veryyy rich. I may have added too much cheddar but if I were to cook this again, I would more frequently taste the sauce. Fun recipe!

Lori

I have a moral aversion to boiled beets so like other commenters, I chose to roast my beets. I peeled and chopped my two extra large beets into 1/4" slices, and roasted them for about 45 minutes with the thyme, pepper, and garlic. I probably used 2 pounds of beets instead of 1 in the recipe. I thought it came out great! Especially with the added beets, I thought the bechamel was not too overpowering, and the nutmeg in the crumble was lovely.

Ruth

To Faye (the first comment): Your suggestion might be helpful if I knew what the term "mise" meant!! I'm a senior... I cook a lot...I read cookbooks and recipes... and I have never come across that term before.

MW

It means "mise en place," in other words getting your ingredients prepped and ready.

Kate

This was helpful as a way of getting rid of a lot of golden beets and their greens, but disappointing and not worth the effort. Bland, way too fatty, fat has nothing to soak into as in Mac and cheese so it’s just too evident (melted cheese, walnuts), sharpness of cheddar does not come through. Kid had cognitive crumble (dessert) dissonance. Leftovers were better with feta next day. Better to make a beet/beet greens/walnut salad with good red wine vinegar and strong salty cheese and good bread.

valerie vdg

Maybe if I had roasted the beets it would have turned out better...but the biggest problem was the whole thing turned out a nauseating bright, neon pink. Obviously based on the picture that recipe used yellow or possibly orange coloured beets and I used traditional red.Uck!

Jensho

This is fiddly to make, but oh wow is it worth it. Delicious.

IslandCook

Absolutely delicious. We used beets we grew in our garden, which made it extra special. Took some time for sure, but it makes a good amount and there are just two of us so good leftovers. Just wonderful. Will try and play with the concept using other vegetables and cheeses perhaps.

Private notes are only visible to you.

Beet, Greens and Cheddar Crumble Recipe (2024)

FAQs

How do you get the bitterness out of beet greens? ›

Creamy Braised Beet Greens is a great way to use greens that are a bit more on the tough, bitter side. Braising softens them perfectly, and using milk or a substitute creates a lovely, light pink broth that cuts through the bitterness.

Can you eat beet leaves and stems raw? ›

Beetroot stalks are very much edible and can be eaten raw or cooked. Beet leaves are delicious when sautéed as a crispy side dish or tossed in a salad.

How do you keep beet greens from wilting? ›

To extend the life of both the beets and greens, clip the greens from their roots as soon as you get home from the farmers market or store. Otherwise, the greens will pull moisture from the beets, causing them to wither quickly.

How long do beet greens last in the fridge? ›

Take the beet greens and store them separately in a sealed storage container. Store in the produce drawer for 3 to 5 days. You can use them in recipes like this best recipe for beet greens.

What can you add to beets to make them taste better? ›

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

How do you counteract bitterness? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Are beet greens healthier raw or cooked? ›

You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

Can you freeze beet greens? ›

Spinach, kale, Swiss chard, beet greens, along with mustard and turnip greens freeze well for year-round enjoyment.

Can dogs eat beets? ›

Yes! Beets are safe for your dog to eat in moderation and are a healthy source of vitamin C, fiber, folate, manganese, and potassium. These vitamins and minerals are good for your dog's digestion and immune system as well as a healthy skin and coat. While it's rare, some dogs can be allergic.

Should I store beet greens in the refrigerator? ›

Storing beet greens is very similar to storing the roots. However, beet greens have a much shorter life span than their earthy counterpart. Beet greens can be stored in the fridge for up to two days.

Are wilted beet greens still good? ›

While the beets attached to degrading leaves are fine to eat, the leaves are much more perishable. Wilted greens can be revived easily by being submerged in a large bowl of cool water (just soak them for a couple of hours until they have perked up), but know that leaves with slime cannot be saved.

What is killing my beet leaves? ›

Beet leaf miner adults resemble small house flies. The larvae cause plant damage by tunnelling into leaves of susceptible plants and eating the internal tissues. The fly belongs to the family Anthomyidae, it is a diverse group of flies with over 100 species Britain.

When should you throw out beets? ›

Store beets in a plastic bag in the refrigerator at or below 41 °F for 7 to 10 days. Beets may be frozen for up to ten months. For best quality and nutritive value, preserve only what your family can consume in 12 months.

Can you freeze beet greens without blanching? ›

Unfortunately, leafy greens are susceptible to wilting rather quickly, so many opt to freeze them to preserve their flavors and aesthetic for a bit longer. Usually before freezing greens, you would blanch them. As The Spruce Eats explains, skipping this step will lead your greens to become discolored and mushy.

Can you freeze beet greens after cooking? ›

After blanching and cooling, drain the beet greens well and pat them dry. Divide them into portion sizes that suit your needs and place them in airtight freezer bags or containers. Make sure to remove as much air as possible before sealing. Properly frozen, beet greens can last for up to 8 to 12 months in the freezer.

How do you neutralize the taste of beetroot? ›

Do You Think Beets Taste Like Dirt?
  1. 3 Ways to Cook Beets So They Don't Taste Like Dirt:
  2. Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor.
Jan 4, 2023

How do you get the bitter taste out of turnip greens? ›

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes. Works like a charm! If you're vegan, use a good vegetable broth like Better Than Bouillon and a bit of smoked salt for fantastic flavor.

Should you eat the stems of beet greens? ›

The beetroot plant is delicious and completely edible - from its purple roots to the green leaves and stems.

Does vinegar take the bitterness out of collard greens? ›

How do you get the bitterness out of collard greens? Removing the thick stem parts and cooking the collards in smoked meat will remove the bitterness out of collard greens. However, some people also add a dash of vinegar to the collards. The vinegar adds additional flavor and will also cut out any bitterness.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Tuan Roob DDS

Last Updated:

Views: 5828

Rating: 4.1 / 5 (62 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Tuan Roob DDS

Birthday: 1999-11-20

Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076

Phone: +9617721773649

Job: Marketing Producer

Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling

Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.