Saturday, August 4, 2012


Don't throw those beet tops away!  They taste like spinach when cooked, and the small leaves are great, raw, in a salad.  Beet greens and Swiss chard are both cousins of spinach, and can be used in any spinach recipe.  This recipe will serve two big eaters, or four smaller ones.  We get enough for two meals, and the leftovers are even better when they're reheated a couple nights later. 

Always buy wild-caught U. S. shrimp, preferably North Carolina for best flavor and quality.  Harris Teeter and B&J's on Route 70 in James City both carry North Carolina shrimp in season. 

Also be sure to buy the freshest beets possible, with greens that are not wilted or brown, for the best results.  If beet greens are unavailable, use Swiss chard or spinach.

When you look at the list of ingredients below, you may think it's too much trouble to make this dish.  But remember, it's a complete meal by itself and you don't have any other preparations to consider.  Once you line up your ingredients, this is a snap to make, and the flavors are so balanced, your taste buds will thank you.  Get the recipe...


Food, Fun and Life in the Charente said...

I have given up growing spinach as it just goes to seed too quickly when it is hot. Swiss Chard is fantastic and I use it for everything including salads. Last year when I grew beets then the beet tops just got used the same way. This sounds a great way to use chard for something different. Have a great Sunday, Diane

teresa said...

this is lovely! a perfect fresh meal for the summer!

Sam @ My Carolina Kitchen said...

Another great shrimp recipe Judy. I totally agree with buying wild caught US shrimp. The "other" stuff almost ruined me from liking shrimp.