Chef-owner Aric Attebery of Fountain Grains & Greens emphasizes using beet greens to minimize waste, noting they make an excellent side dish or salad component.
Attebery highlights the absurdity of discarding beet greens, explaining how they can often be found for free at farmers markets, where customers prefer the beet roots.
Grilling beet greens over Thai lump charcoal gives them a smoky flavor, making them an excellent addition to various dishes or even enjoyable on their own.
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