During Passover and through out the year, I often purchase beets to make various salads or roast.
The beautiful fresh greens attached present a dilemma.

I have memories of my mother telling me that Nona (grandmother) made Fritada, Quajado, or bulemas filled with the beet greens.  You can use really perfect leaves to make rice filled dolma or yaprakes.

I always feel guilty of somehow wasting, not being frugal, or these days not being responsible in caring for the earth’s bounty when I throw the greens out. This last Passover week, after serving roasted beets, steamed beets, and ground beets in the horseradish, I decided to use the greens. They were so fresh and vibrant from the Santa Monica Farmer’s Market. I used my Zucchini Quajado recipe for inspiration and substituted beautiful thick verdant green leaves and fuchsia stems from about three bunches of beets.