Have you ever thrown away beet greens because you didn't know what to do with them? Try our sautéed beet greens, and you won't be tempted to toss out this nutrition-packed food.
Need some more veggie inspiration? Try our simple boiled beets recipe and these traditional mushy peas!
Ingredients
Our sauteed beet greens are made with pantry staples that are easy to find. Let's talk about some of the key ingredients.
- Beet Greens: We used 5 cups of fresh greens which came from two bundles of beets.
- Fat: We used olive oil and salted butter.
- Aromatics: We used fresh garlic.
- Spices: We used salt, black pepper, and red pepper flakes.
- Citrus: We used freshly squeezed lemon juice.
See recipe card for full information on ingredients and quantities.
Variations
- Love cheese? Add crumbled goat cheese over this sauteed dish just before serving.
- Don't have lemon juice? Use vinegar to help cut the bitter taste in sauteed greens.
- Want to cut out the fat? Cook with 1 cup of water and use fresh ginger and cumin.
- Want it spicier? Add crushed red pepper flakes.
- Want it sweeter? Try adding golden raisins and toasted walnuts at the end.
- Indian style? Add cumin, curry, and coconut milk and serve with naan or pita bread.
How to Make
Gather all the ingredients for our sauteed beet greens and start the prep work by rinsing the leaves and stalks, quartering a lemon, and mincing some garlic.
- First, cut the stalks or stems from the leaves then cut the stems into 1 ½ to 2-inch pieces. If you prefer, you can also cut the stems smaller into ¼ inch pieces.
- Sauté the stalks in olive oil, and sprinkle on the spices (salt, black and red pepper) in a skillet over medium-high heat for a few minutes.
3. Layer a few tops and chop them.
4. Add the minced garlic to the stems and sauté until fragrant. Notice how the color of the stems turn the garlic pink?
5. In a large pot, melt the butter over medium-high heat, and add the freshly chopped tops.
6. Sauté until they are wilted, roughly 2 to 3 minutes. Sprinkle on some salt and remove from the heat.
7. Add the stems and toss to combine. Squeeze on some fresh lemon juice.
8. Serve hot and enjoy.
Recipe FAQs
Yes, you can eat every part of beets, including the stalks and leaves. You can eat them raw or cooked; just wash them well to remove all the dirt. The stems are a bit tough and work better cooked but any leaves smaller than 4 inches in length are young and tender and taste wonderful in salads.
Use salt and lemon juice in your cooking to help cut the bitterness. Dark leafy greens are either bitter, spicy, pungent, or mellow, and this vegetable falls in the bitter category.
You can add them to soups, stir-fries, omelets, salads, smoothies, pestos, risotto, quiche, pasta, and Indian dishes. They are very versatile and can be a good substitute for spinach or Swiss chard in recipes. Consider preparing them steamed, sautéed, braised, and roasted to create different dishes. You can also make chips with the leaves; they are similar to kale chips.
Yes, they are high in antioxidants and high in vitamins A, C, and K. They are also high in potassium, iron, calcium, magnesium, and zinc, and can help lower your blood pressure because they are high in potassium.
The leafy greens are good for maintaining gut health, as they are super nutritious. Another good thing about this vegetable is they are low in fat and in cholesterol.
Serve
Sauteed beet greens can be a delicious and healthy side dish that pairs well with a variety of other foods. Here are some suggestions for side dishes that can help round out a meal featuring sauteed beet greens:
- Roasted root vegetables: Roasted carrots, parsnips, turnips, and roasted sweet potatoes with cranberries make a great accompaniment to beet greens. The sweetness of the roasted vegetables can balance out the slight bitterness of the greens.
- Grains: A side of cooked quinoa, brown rice, or couscous can add some heartiness to the meal and provide additional nutrients.
- Chicken: If you're looking to add some protein to the meal, grilled, roasted or poached chicken can be a great option.
- Salad: A simple Chick-fil-A side salad with fresh greens, tomatoes, grated cheese, and a light vinaigrette can provide a refreshing contrast to the sauteed beet greens.
- Bread: A crusty bread such as ciabatta rolls or an English bloomer bread can be served to soak up any juices or sauce from the beet greens.
Beet greens are versatile and can be used in a variety of dishes, so feel free to experiment and find your favorite way to enjoy them! Some other ways to serve beet greens are in salads, soup, frittatas, and pesto. Try serving them with Southern fried cabbage, sautéed kale with mushrooms, or this veggie stir fry with orange sauce.
Store
- Make Ahead: All the ingredients can be prepped ahead of time, but this recipe tastes the best when cooked fresh.
- Leftovers: Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze: It's best to freeze the stems and leaves before they're cooked. They'll keep frozen for up to one month.
- Reheat: Any leftovers can be reheated in a small saucepan on medium heat until heated through.
Expert Tips
- Cut the greens from the beet roots when you get home from the grocery store because the greens will pull moisture from the beets.
- To maximize freshness, store the stems and leaves in a reusable plastic bag in the crisper drawer in the fridge.
- The stems take longer to cook than the tops, so start cooking them first.
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Recipe
Sautéed Beet Greens
Ingredients
- 5 cups fresh beet greens, from approximately 2 bundles of beets
- 1 cup beet stalks, from approximately 2 bundles of beets
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons salted butter
- 1 ½ teaspoons freshly squeezed lemon juice, from ¼ lemon
Instructions
- Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
- Separate stalks from the leaves; don't worry about drying them. Coarsely chop the leaves and cut the stalks into 1 ½ to 2-inch lengths. If you prefer, you can also cut the stems smaller into ¼ inch pieces.
- Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
- Melt the butter in the same skillet or a large pot and sauté the leaves until wilted, roughly 2 to 3 minutes. Sprinkle on salt to taste. Mix with the sauteed stalks and squeeze the fresh lemon juice on top. Serve immediately.
Notes
- Cut the greens from the beet roots when you get home from the grocery store because the greens will pull moisture from the beets.
- To maximize freshness: store the stems and leaves in a reusable plastic bag in the crisper drawer in the fridge.
- The stems take longer to cook than the tops, so start cooking them first.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Yoshinao421
I had some beet greens and was about to throw them when I noticed that my fingers were stained red from the stems. The redness I take of evidence of anthocyanin a powerful antioxidant present. Why am I throwing out this potential goodness? So I found this site and will follow through with the suggestions. I'm glad not everyone throws out the stems!
Emma
Beet greens are both healthy and delicious! We hope you enjoy them, Yoshinao!
Gerlinde@Sunnycovechef
I have eaten the leaves and stalks of beets and find them very tasty. Thank you for all the good tips on how to use them.
Emma
I'm so glad that you found this post informative! Beet greens and stalks are quite delicious.