And look at them, they’re gorgeous!<\/p>\n Saut\u00e9ed beet greens are something that totally brings me back to my childhood. Our garden was full of beets! Which means there were plenty of dinners served with saut\u00e9ed beet greens and boiled beets. And back then, I preferred the greens — mostly because, as a kid, heavily boiled veggies of any kind were pretty gross! Even worse in the winter when they came from a can. Yes, I did spend the first half of my childhood in the Great White North – population 1200<\/a>. Our garden meant E V E R Y T H I N G to us!<\/p>\n So this recipe is not only an ode to my childhood memories of beet greens, but also because I recently ate soooo many greens (and roasted beets) during my spring Greek yoga holiday. I tell you, this recipe makes for a great brunch side dish. You can enjoy it warm or at room temperature. We had it three times with our breakfast and since we bought our greens intact with the actual<\/em> beets, just imagine how many days we drank beet juice and ate roasted beets. Yes, healthy, healthy! But a word of warning: don\u2019t be alarmed if you are one of the few who experience the unusual effect of \u201cbeeturia<\/a>\u201d (a red colouration to the urine, after ingesting beets). Only 10-14% of the population experience this. So if you do too, well…welcome to the club!<\/p>\n![\"Rote](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2016\/06\/Rote-Bete-Blaetter.jpg\")
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