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).
This post may contain affiliate links. Please read my disclosure policy.
Follow Our Zesty Life on Pinterest for more great recipes and ideas!
PIN this Sauteed Beet Greens Recipe to your Side Dish Board!
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?
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.
How to Cook Beet Greens
Cooking up beet greens is super easy and they’re ready in no time!
- Clean beet greens and dry with a towel or salad spinner. Prepare stems, and chop leaves roughly.
- 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.
- Add leafy greens and continue to cook. Remove from heat.
- Toss with vinegar. Season, drain juice, and serve.
We find the pancetta adds the perfect amount of salt, but add salt to your liking.
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!
- 2 pounds beet greens stalks included* (tops of about 3 bunches of beets)
- ⅓ 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).
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
PIN this Sauteed Beet Green Recipe!
Recipe from Simply Recipes