What is the best way to eat beet greens?

Here are a few of my favorite ways to use them: With eggs. Fold the beet greens into scrambled eggs or an omelet, or add them to your next veggie frittata. In pasta. Toss the greens with pasta, walnuts, feta cheese, and red pepper flakes for a quick and easy weeknight dinner. In a grain bowl.

How do you get the bitterness out of beet greens?

Creamy Braised Beet Greens is a great way to use greens that are a bit more on the tough, bitter side. Braising softens them perfectly, and using milk or a substitute creates a lovely, light pink broth that cuts through the bitterness.

Are sautéed beet greens good for you?

Beet greens have a similar colorful look as swiss chard and can be consumed in much of the same way. They also are very high in iron with a higher iron count than spinach as well as vitamin K, B6, magnesium and potassium. They are also a great source of fiber .

Do you eat the red stems of beet greens?

As far as we're concerned, when it comes to what to do with beetroot leaves, the answer is obvious! Stem the tide of waste by eating your beetroot stalks! Beetroot stalks are very much edible and can be eaten raw or cooked .

Sautéed Beet Greens Recipe (2024)

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ByRachel March 20, 2022December 3, 2023

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Beet greens are the leaves of the beet plant and can be enjoyed either cooked or raw. This is a simple sautéed beet greens recipe that is easy to prepare for a side dish to any meal.

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While many vegetable gardeners grow beets for their roots, the tops are a delicious bonus harvest. The foliage is high in fiber, and a great source of vitamins A, C, and K, as well as minerals like potassium and magnesium.

Beet greens can be gathered at any time from baby leaf stage or more mature at around 5-inches tall. If you are growing beets for the roots, you can snip a stalk or two from each beet plant without compromising the root growth.

Harvest the entire plant once the root is around 2-inches in diameter. To avoid damaging the greens, use a digging fork to loosen the soil under the beets, and then gently pull the roots out of the ground.

Separate the beets from the tops, leaving about 1 inch of stem attached to the root to help prevent bleeding. You can store freshly harvested beetroots in the refrigerator crisper drawer for about a week, or store them in a root cellar or cool basem*nt for several months.

How to Make Sautéed Beet Greens

My favorite way to use beet greens is to pan-fry the leaves in a little olive oil and season to taste. You can use any type of greens for this recipe including spinach, Swiss chard, kale, collard greens, or any combination of greens you may have on hand.

The full recipe can be found at the bottom of this article, but here are the steps to sautéing beet greens:

Step 1: Prepare the Greens

Rinse the beet greens well under clean running water to remove dirt and hitchhikers. Sort through and eliminate any foliage that is damaged, wilted, or badly eaten by pests.

Remove stems, slice, and set aside. Leave the foliage whole, or cut into pieces. The easiest way to do this is to stack a bunch of leaves, then roll them lengthwise into a cylinder, then slice the roll into ribbons from one end to the other. You can then chop them further into smaller pieces, or leave them in rustic strips.

Step 2: Cook the Greens

Heat the olive oil a skillet over medium heat. Add the minced garlic, cut beet stems, and red pepper flakes, and sauté until the garlic and stems have softened slightly.

Add the beet greens, and toss to combine. Add enough water to prevent sticking, and continue stirring until the water evaporates, and the greens are wilted. Season to taste with salt and pepper.

Enjoy sautéed beet greens as a side dish topped with a little grated Parmesan cheese. You can also toss the greens with pasta, or stuff them into an omelet. Refrigerate leftovers in an airtight container, and use within a few days.

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