Sauteed beet greens made with simple oil and seasonings is a perfect side dish for any kind of meat or fish!

We have the perfect nutrition-filled beet greens recipe, so don’t toss away the stalks and leaves of the beets! Beet greens are definitely edible (and delicious).

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Beet greens can be cooked and enjoyed just like swiss chard, spinach, or kale! We like them with air fryer buttermilk fried chicken, alongside our smoked pork loin, or roasted ham. Beet greens can also be added to this hearty stuffed pepper soup.

My hubby picked up beets from the farmers market specifically for the greens because they were so beautiful! We made this for company who had never tried beet greens before. They really enjoyed them, and my boy exclaimed “I LOVE this!”

What are Beet Greens?

We love beets because every part of it can be used. Use the root itself in a cold salad or borscht (a popular Russian soup). Or roast beets alongside a main dish. Beet greens are the hardy stalk and leaves of the beetroot vegetable. There are just as many ways to cook them as there are ways for eating them! 

Beet greens have reddish-purple stems and dark green leaves. Since beets and their greens are considered a low-cal superfood, why not get creative and add them to all kinds of dishes?

close up of Sauteed Beet Greens

Can You Eat Beet Greens?

Yes, beet greens are edible! Try freezing beet greens to add to smoothies or raw juicing and use up every single delicious leaf! They are full of healthy antioxidants and high in fiber!

Beet greens taste a little bit like swiss chard but they are just a tad bit sweeter. Fresh beet greens can be sautéed, grilled, braised, or baked. They also make a great compliment to pasta. And they go great with bacon, sliced sausages, and even scallops!

How to Prepare Beet Greens

The key step here is to make sure the beet greens are cleaned properly. Rinse the stalks and leaves not once, but twice, and pat them dry with a paper towel. Remove the bottom woody part of the stalk.

Beet greens are very leafy and the stalk takes longer to cook. Stalks need to be braised with liquid or chopped into smaller pieces so they cook evenly, then add the greens later.

ingredients to make Sauteed Beet Greens

How to Cook Beet Greens

Cooking up beet greens is super easy and they’re ready in no time!

  1. Clean beet greens and dry with a towel or salad spinner. Prepare stems, and chop leaves roughly.
  2. Fry pancetta (bacon or bacon bits will work too!), and add onion and garlic. Sauté until fragrant. Add beet stems and water and cook until tender.
  3. Add leafy greens and continue to cook. Remove from heat.
  4. Toss with vinegar. Season, drain juice, and serve.

We find the pancetta adds the perfect amount of salt, but add salt to your liking.

Sauteed Beet Greens on a white plate

How to Store Leftovers

Cooked beet greens are the perfect addition to soups, stews, casseroles, and even omelets. Store them in the refrigerator in a container with a tightly fitted seal and they should keep about 4 days. 

They can be reheated in the microwave for about 2 minutes, or sauteed in a hot pan, or until heated through. But I do admit, I often just eat them cold!

close up of Sauteed Beet Greens
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Sauteed Beet Greens

These fresh, flavorful Beet Greens are a quick and easy side dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Candace



  • 2 pounds beet greens stalks included* (tops of about 3 bunches of beets)
  • pound pancetta chopped (or bacon)
  • ¼ cup onion chopped
  • 2 cloves garlic minced
  • ¾ cup water
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon freshly ground black pepper
  • salt to taste (optional)


  • Wash beet greens thoroughly. They tend to be muddy, so wash twice. Dry in a salad spinner or towels.
  • Separate greens from the stalks. Remove woody parts and cut stalks into ½ inch pieces. Roughly chop leaves.
  • In a large skillet, sauté pancetta or bacon for 2 minutes. Add in onion and garlic and sauté for 1 minute. Add stalks and sauté for 5 minutes.
  • Add water, put lid on, and cook for 5 minutes, or until stalks start to soften. Add greens and cook 5-10 minutes, until greens and stalks are tender and cooked to preferred tenderness.
  • Remove from heat and stir in 2 Tablespoons vinegar. Add pepper and salt to taste. Drain and transfer greens to serving dish (without liquid).


*Stalks may be omitted. Cook times remain the same.
5 from 7 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 216 | Carbohydrates: 12g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 766mg | Potassium: 1818mg | Fiber: 9g | Sugar: 2g | Vitamin A: 14361IU | Vitamin C: 69mg | Calcium: 268mg | Iron: 6mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish
Cuisine American

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Recipe from Simply Recipes



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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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