Eat your (beet) greens | Park Rapids Enterprise

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Grilled bread is topped with a nest of dark greens, bacon, onion, garlic and herbs, then finished with a poached egg and crumbled bacon. Photo by Sue Doeden

Eat your (beet) greens

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I came home from the farmers market the other day with a large round loaf of sourdough bread, tiny potatoes, a few onions and a bulb of fresh garlic. Oh, and a big bag of beet greens.


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