Beet Green Shopping Tips
Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.
Beet Green Cooking Tips
Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.
Sautéed Beet Greens
Published: Feb 22, 2019 · Modified: May 25, 2021 by Brooke · This post may contain affiliate links.
Have you ever thrown away beet greens because you didn't know what to do with them? Try this sautéed beet green recipe and you won't be tempted to toss out this nutrition-packed food.
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- 2 tablespoons olive oil
- ½ onion, chopped
- 2 tablespoons minced garlic
- 1 pound beet greens - stems discarded and leaves shredded
- 1 ¼ teaspoons capers
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- sea salt to taste
- cracked black pepper to taste
Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes cook and stir until hot, about 1 minute. Remove skillet from heat season dish with sea salt and black pepper.
How to Cook Beet Greens:
- Rinse the beet greens in a colander to remove any grit or dirt. Strip the thicker stems from the leaves (trimming and discarding any tough parts).
- Finely dice the stems and set aside. Roughly chop the tender leaves. Heat the olive oil in a medium skillet over medium-low heat.
3. Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, do not allow the garlic to gain color. Add the diced stems and sauté, stirring frequently, for 2 to 3 minutes or until tender.
4. Add the chopped leaves to the skillet, a pinch of salt, and toss with tongs to coat in the garlic olive oil mixture. Sauté over medium heat, tossing occasionally, until the greens are wilted and tender.
5. Season to taste. Garnish with freshly grated lemon zest (*I recommend using a microplane) and serve immediately.
Trim the beet leaves from the beets. Cut the leaves and stems into about 2-inch pieces.
Be sure to wash the greens thoroughly. They can be very gritty and sandy.
I like to place them in my salad spinner, fill it with cold water. Then lift them out of the water in the spinner strainer. I dump the water and do this step several times until the water is clear.
Pour 1/2 cup water into the Ninja Foodi liner pot.
Place the greens in the pot and season with 1/2 teaspoon of kosher salt, 1/4 teaspoon fresh ground black pepper, and 1-2 minced garlic cloves. Stir to distribute the garlic, salt, and pepper.
Place the pressure cooker lid in place and lock. Set to high pressure and cook for 3 minutes.
Do a quick release by carefully turning the pressure release control to vent.
Serve and enjoy a nutrient loaded side dish in under 20 minutes.
Pressure cooker beet greens are gluten-free, vegan, vegetarian, Whole 30, keto, and low carb! Can’t go wrong.
Here is a little tip from my aunt. She put the beets on the rack, placed the greens on top of the beets, and cooked them all together.
I was afraid to do this trick. I didn’t want them to overcook due to the cooking time the beets require. But according to her, they were very good and not overcooked.
Main Dish Beet Recipes
Below, you’ll find main dish beet recipes for every occasion – busy weeknights, fun weekend dinners, and even romantic date nights-in.
Easy Power Lunch Bowls
Shaved raw beets add crunch to this nourishing medley of kale, avocado, roasted sweet potatoes, and tahini dressing. But when it comes to beets in bowls, this combination is just the beginning. Roasted or raw beets would be fantastic in this buddha bowl, this veggie bowl, or this quinoa bowl too. For even more bowl inspiration, check out this post!
Grated red beet adds meaty color to this hearty veggie burger. Slather it with chipotle sauce and pile it onto a homemade bun for a super fun and flavorful dinner.
Creamy Polenta with Roasted Beets
The beet-iest for last! In this comforting winter dish, a bright, zesty mix of roasted and raw beets, roasted chickpeas, and sautéed spinach tops creamy polenta. For an even beet-ier spin, replace the spinach with beet greens.
Wash the beet greens in a deep bowl filled with cold water. Lift the greens out of the water, refill the bowl, and wash the greens one more time.
Take the greens out of the water, shake the excess water off, and pat them dry with a paper towel if needed. Place the beet greens on a cutting board.
Chop the greens and stems.
Heat olive oil in a pan over medium heat. Add the chopped stems and greens to the pan and mix making sure they are evenly covered with the olive oil.
If you like the stems to be on the soft side, you can also add the stems first, cook them for about one minute, and then add the leaves. Season with salt, pepper, and garlic powder.
Cover the pan and cook the beet greens until they are cooked through for about 6 minutes. The greens will soften and reduce in volume. Make sure to stir them a few times so that they cook evenly.
Serve and enjoy these sauteed beet greens!
If you would like to learn how to cook beetroots, check out my guide to cooking beets.
Beets are probably my favorite vegetable. I showed you how I love to cook them the other day (roasted whole and unpeeled so that they&rsquore not messy to prepare, but delicious to eat). What I actually love even more than the beets though, are the beet greens.
What are beet greens?
Beet greens are the scarlet stems and the green leaves attached to them. They are completely edible and have a flavor like Swiss chard (and many other dark greens) but sweeter.
Where to Get Beet Greens
If you grow your own beets, you can harvest some of the leaves and stems as the beets are growing underground. When the stems and leaves emerge and the leaves are still small (2 inch long leaves) you can trim them and eat them raw in salads. They&rsquore delicate and soft and work perfectly for this. Try adding them to a salad that contains beets for a double beet-flavored punch. The colors are really pretty too. Once they start to get larger (4+ inches long), you can cut half of them from each plant and then cook them as described below.
When you buy beets from the grocery store or farmer&rsquos market, they usually come in a bunch of 3-5 beets with the stems and leaves attached. If the leaves are bruised and brown or yellow in spots, they are not ideal for eating. If they are nice and green and healthy-looking, they are ideal to cook and eat, no matter their size.
How to Cook Beet Greens
Trim the beet greens from the beets. I leave a good inch of stem attached to the beets because that&rsquos best for roasting beets (it stops the beets from bleeding red as much if you don&rsquot actually cut into their flesh, as I explain here).
Cut the stems and leave into 2-inch pieces. Then put the pieces into a colander and rinse them really well. Often there is a lot of sandy, grainy dirt on the stems and leaves and you want to get rid of that.
Put about an inch of water into a medium saucepan and bring it to a boil.
Add about 1/2 teaspoon of salt and stir it in.
Add your stems and leaves to the saucepan.
Bring it back to a boil over high heat and then stir and reduce to a simmer. Cook for 3-5 minutes until a stem is very soft when pierced with a fork.
Drain the beets. Be sure to use a clean colander. You don&rsquot want the dirt from before to end up on your cooked greens.
Note that at this point, you can use the beets in a variety of other recipes. Here&rsquos a nice recipe for beet greens sauteed with garlic.
If you&rsquore not using the greens in another recipe but are eating them as is, return the beet greens and stems to the saucepan or a serving dish and add about 1/2 tablespoon of butter. Stir and taste. Add salt if desired.
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 2 teaspoons tomato paste
- 8 ounces beet greens, stems thinly sliced (about 1 cup), leaves torn (about 4 cups)
- 1/4 teaspoon coarse salt
Heat oil in a large skillet over medium heat. Add garlic and tomato paste cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
Best-Tasting Juice Recipes for Beginners
Simple Fruit Juice Recipes
Let’s start with pure fruit juices.
If you are a beginner, you might want to ease into juicing. Make your first few juices fruit juices and then add more and more vegetables later on. Over time your taste buds will get used to greens. You will not only enjoy but crave your green juices.
I know many people fear that adding too many fruits can cause blood sugar to soar. Don’t worry about it. It’s likely you will keep your new habit if you like the taste of your juices from the beginning. Once you get used to drinking fresh juices, you can reduce the number of fruits and add more vegetables.
➀ Pear Kiwi Juice
Choose kiwis and pears that are firm. Try to avoid pears that have different patches of colors. Kiwi fruits are rich in vitamin C, which helps to repair and regenerate tissues.