Beet Greens

If you can’t pass by a beautiful bunch of beets at the farmer’s market, this recipe for simple sauteed beet greens is for you! Instead of scrapping the leafy tops of beets, cook with both parts of the plant to help reduce food waste and get more bang for your grocery buck. Plus, both beet greens and beetroots are healthy, nutrient-dense foods!

While beetroots can be used to make pickled beets or roasted beet wedges, the steps to cook beetroot greens are similar to making sauteed spinach. Compared to other leafy greens like collards and kale, beet greens are quick-cooking and sweeter tasting. When sauteed in olive oil with a bit of minced garlic, beet greens become tender, flavorful and ready to eat in under ten minutes.

What are beet greens?

Beet greens refer to the green leaves and reddish or purple stems attached to beetroots. If you’re accustomed to seeing pre-bagged beets in the grocery store, you might not know that this part of the beet is missing! Like carrots and other root vegetables, bright red or golden beetroots grow underground and have leafy green tops that grow above the soil. Both parts of the plant are edible and packed with good-for-you nutrients.

Ingredients for Beet Greens

• Olive oil: Cooking beet greens in olive oil enhances their flavor and gives them a smooth, tender texture. The fat in the olive oil also helps your body absorb the fat-soluble vitamins A and K in the beet greens. For a more robust, peppery flavor, use extra virgin olive oil, not regular olive oil.
• Beet greens: Unlike kale and spinach, you won’t find bags of prewashed beet greens in the produce aisle. Look for bunches of beets with the leafy green tops still attached; you can usually find them at farmer’s markets. Wash beet greens like you’d wash lettuce: dunk them in a bowl of cold water to remove dirt and give them a ride through a salad spinner before cooking them.
• Garlic: Fresh minced garlic infuses the olive oil and greens with a savory, slightly spicy flavor that complements the earthiness of the beet greens. Season the beet greens with a sprinkle of garlic powder if your garlic bulbs are past their prime.
• Seasonings: Salt and pepper are all you need to balance the flavor of your beet greens. If you prefer a bit of spice, you can also add a pinch of crushed red pepper flakes.

Directions

Step 1: Heat the oil

Heat the olive oil in a large skillet over medium heat.

Editor’s Tip: Like other leafy greens, raw beet greens take up quite a bit of space, so choose a wide pan with higher sides to keep the greens contained.

Step 2: Cook the beet greens

When the oil shimmers, add the beet greens, garlic, salt, pepper and the optional crushed red pepper flakes. Use tongs to lift and toss the beet greens as they cook. Cook until the beet greens start to wilt, seven to eight minutes.

Editor’s Tip: Wash beet greens before chopping them. Both the leaves and stems are edible, so you can roughly chop the entire bundle of beet greens into bite-sized pieces.

Step 3: Drain and serve

Drain any excess liquid from the pan. Serve the beet greens immediately.

Editor’s Tip: If your greens produce a lot of excess liquid, quickly transfer them to a colander or fine mesh strainer to drain. If there’s just a touch of liquid in the pan, you can turn the heat up during the last minute of cooking to help it evaporate.

ELLIE CROWLEY FOR TASTE OF HOME

Beet Greens Variations

• Add acid: If your cooked beet greens taste too bitter, add a splash of vinegar to the pan near the end of the cooking time or squeeze fresh lemon juice on them just before serving. A bit of acid helps balance the bitterness of most leafy greens and brightens the entire dish.
• Make bacon beet greens: Omit the oil and cook chopped bacon in the skillet. Remove the bacon and cook the garlic and beet greens in the drippings for rich, smoky greens.
• Try a topping: After cooking beetroot greens, top them with chopped walnuts, sliced almonds or pine nuts for crunch. Or sprinkle on grated Parmesan for extra umami.
• Combine with other veggies: Saute other veggies like chopped onion, sliced mushrooms or cherry tomatoes with your beet greens for more flavor, texture and nutrients.

How to Store Beet Greens

Freshly cooked beet greens have the best taste and texture, and leftovers are better suited to be used as a part of other dishes. Leftover cooked beet greens can be stored in an airtight container in the fridge for up to four days.

How do you reheat beet greens?

You can reheat sauteed beet greens in the microwave or a skillet on the stovetop. You may notice some excess liquid after reheating, but you can drain it before serving.

Can you freeze beet greens?

You can freeze cooked beet greens in a storage bag or airtight container for up to three months. Freezing and thawing will alter the texture of the greens, so save them to use in other recipes, like soups and stir-fries.

Beet Greens Tips

ELLIE CROWLEY FOR TASTE OF HOME

Are beet greens healthy?

Absolutely! Like other green vegetables, beet greens are a good source of vitamins, minerals and antioxidants that support general health and immunity. Beet greens contain insoluble fiber, which most Americans don’t get enough of, and which is essential for healthy digestion. They’re also a source of naturally occurring nitrates. The body converts nitrates to nitric oxide, which supports heart health by improving blood flow and blood pressure. Eating beet greens is just one of the easy ways to get more leafy greens in your life.

How do you make beet greens less bitter?

Adding flavor enhancers while cooking beet greens is the easiest way to tone down their bitterness. Acidic ingredients, like citrus juice and vinegar, can brighten the flavor of many recipes, including bitter leafy greens. Vinegar comes in many varieties, so use our guide to vinegar to learn the best ways to use each type.

Spicy ingredients, like red chili pepper flakes or cayenne, add heat that helps tone down the bitter flavor. Add one or more of these ingredients during the last minute or two of cooking time, taste the greens and adjust the amount of acid and spice to your liking.

What can you serve with beet greens?

Serve a scoop of cooked beet greens alongside a main dish, such as roasted chicken, grilled steak or baked salmon. You can also stir cooked beet greens into scrambled eggs, add them to a grain bowl or use them on a pulled pork sandwich or in pasta recipes.