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holding a forkful of sautéed beet greens

Sautéed Beet Greens

  • Author: Brooke
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 2 cups 1x


Sautéed beet greens is a quick recipe to make for a weeknight dinner so you can enjoy the nutritious benefits of adding more dark leafy greens to your diet.  I will show you how to cook, use, store, prepare and freeze beet greens.  Join the root to leaf movement and never throw out this healthy food again!



  • 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 (15 ml)
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons salted butter (28g)
  • 1 1/2 teaspoons freshly squeezed lemon juice (from 1/4 lemon)


  1. Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
  2. Separate stalks from the leaves; don’t worry about drying them.  Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
  3. 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.
  4. Melt the butter in the same skillet or a large pot and sauté the beet greens until wilted, roughly 2 to 3 minutes.  Sprinkle on salt to taste.  Mix with the stalks and squeeze the fresh lemon juice on top.  Serve immediately.


  • Start cooking the stems first because they take longer to cook then the greens.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: sauteed, how to cook

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