Heat a griddle or nonstick skillet over medium heat. Lay 2 tortillas on a work surface. Top each with 1/2 cup mozzarella. Layer each evenly with beets, greens and blue cheese. Top evenly …
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Add the beet greens (including the stems) into a big bowl of water and wash them well. Remove from the water and shake dry. Chop the greens and stems into 2 inch pieces, discarding any thick or really tough stems. Heat a medium saute pan and add olive oil. Once warm add garlic and cook for 1-2 minutes.
Heat olive oil in a large skillet, then add the garlic and crushed red pepper. Stir in the greens until they're evenly coated with oil. Season with salt and pepper and serve with lemon wedges. These cooked beet greens pair perfectly with almost any entree. Serve them on the side of chicken, fish, steak, or countless other main dishes.
Beet greens are the deep red-veined leaves that grow on beets. The nutrient-packed greens and stems have a mild, sweet, and slightly earthy flavor. They can be used in many of the same ways as kale, but they're less bitter (making them more palatable for many people). Photo by Myra Golden. This recipe for beet greens truly couldn't be simpler.
One cup of raw beet greens contains 1.6 grams total carbs and just 0.2 grams of net carbs [ * ]. Eat raw, or enjoy them cooked like other robust leafy greens. Nothing quite captures the look and taste of beets, but you do have options if you want to get color, crunch, or bulk in your recipes.