Turns out that I do. Who knew!! Especially if they are used in the Beets and Greens with Bulgur and Miso Tahini Sauce recipe that can be found in Susann Geiskopf-Hadler's and Mindy Toomay's The Vegan Gourmet! (Expanded 2nd Edition).
My best friend (who, might I add, is amazing and always supports me) bought me this as a birthday gift and gave it to me when we were out one night for a drink. This was the first recipe that we tried out from this book.
As you know, we get a organic CSA every week from Bay End Farm. We recently got beets. I had just about zero idea of what to do with beets. I slightly recall them as a child, but they clearly were not a favorite if I don't really recall ever eating them. In fact, I assumed that I didn't like them.
While cooking, we left out the beet greens. The beets had been siting in the fridge for a while and while the body of the vegetable was still good, the greens were not looking their best. If I made it again, I would probably put the beet greens in the compost, they didn't look terribly appetizing even when they were fresh.
The bulgur with green onions was great. We only made half of the main recipe, but still used the same amount of greens called for in the recipe. I would suggest doing the same if you love the onion-y taste.
Although, the one part that made the whole thing amazing was the tahini and miso sauce. Wow. That will be used in the future!
While beets will not jump to the head of the line in the favorites department, I can totally see myself eating them again. Especially if prepared this way. Overall, great dish. If you have beets, this is the way to make them delicious!
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