Beet Greens, Bunched - 15 ct - IPM - Local From Maine

Bright red stems trace into dark green leaves. Both glow with goodness from the ground. Slice the leaves in long strips and add to spanikopita. Sautee and eat lightly salted, or on toast and warm cheese. Roast them like kale chips tossed in  a little olive oil and salt. Any which way, beet greens will get you lots of antioxidants, vitamins, and delicious flavor.

Keep in refrigerated cool storage for best shelf life. Can be refreshed by placing the cut ends in a container of water.

Beet Greens, Bunched - 15 ct - IPM - Local From Maine