Sauteed Beet Greens
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If you’ve ever trimmed beets and wondered what to do with the leafy tops, here’s how to turn this often-discarded ingredient into something delicious. Sauteed Beet Greens are one of the easiest and most flavorful ways to make the most of those vibrant — and healthful — greens. A little olive oil, garlic, and a splash of acidity are all they need to shine!
Why This Recipe is a Keeper!
As a personal chef and because I’m spending other people’s money, I always look for ways to make the most of every ingredient. Beet greens are a perfect example.
Whether you’re growing your own beets, shopping at the farmers market, or simply trying to reduce food waste, this quick and nutritious recipe transforms those vibrant greens into something worthy of a place on your dinner table.
Similar to Swiss chard, beet greens become tender when cooked, with a subtle sweetness that balances beautifully with garlic, olive oil, and a splash of acidity.
Once you try them, you may find yourself looking forward to the greens as much as the beets themselves!
How to Make SAUTEED BEET GREENS:
Recipe Ingredients:
Here’s everything you’ll need to make this sauteed beet greens recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Beet Greens: Beet bunches can vary greatly in size, so the amount of greens may differ from what’s listed. This sauteed beet greens recipe is very flexible, so it’s easy to adjust the volume of the other ingredients. I used the greens from my Refrigerator Pickled Beets.
- Red Wine Vinegar: A splash of red wine vinegar adds just the right tangy brightness to the beet greens. Balsamic vinegar or lemon juice can also be used.
- Olive Oil: I always use extra-virgin olive oil in my cooking for its flavor and wholesomeness. However, you can also use avocado or grapeseed oil.
- Crushed Red Pepper Flakes: The kick of heat from crushed red pepper flakes is optional. Adjust to your taste and heat tolerance.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Cut the beet green stems into small pieces.
- Roughly chop or slice the leaves crosswise into 3- to 4-inch pieces.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add the stems and cook, stirring frequently, for 3 to 4 minutes, or until they begin to soften. Add the garlic and crushed red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until fragrant.
- If the pan seems dry, add a little more olive oil. Add the beet greens, working in batches if necessary.
- Cook, turning with tongs …
- … until wilted and tender, about 3 to 4 minutes. Season to taste with salt and black pepper. Stir in the red wine vinegar, adjusting to taste, and serve.
Chef Tips and Tricks:
- Beet greens can trap soil and grit. Rinse well in several changes of water and dry before cooking; wet greens will cause splattering.
- The stems are completely edible and add color, texture, and extra flavor. They take longer to soften than the leaves, so start with the stems first.
- Beet greens cook down dramatically, so what looks like a large pile of greens will become a much smaller finished dish.
- Beet greens have a mild sweetness that benefits from a splash of red wine vinegar, lemon juice, or balsamic vinegar.
Recipe FAQs:
Just like the beets attached, beet greens have a mild, earthy flavor. It’s similar to Swiss chard, with a slight natural sweetness that becomes more noticeable when cooked.
They are best served immediately, but leftovers can be refrigerated for up to 3 days and gently reheated in a skillet or microwave.
Yes. Let them cool completely, then freeze in an airtight container for up to 3 months. The texture will be softer after thawing with more liquid, so consider adding them to soups, pasta dishes, or grain bowls.
VARIATIONS:
- Add onions, bacon, ham, sausage, or Parmesan cheese.
Serve with:
- Beef Braciole
- Roast Split Chicken Breasts with Potatoes and Shallots
- Low Carb Jambalaya
- Pecan-Crusted Pork Tenderloin
More great Greens recipes you’ll love!
- Easy Braised Southern Greens Recipe
- Lemony Braised Greens with Olives
- Sauteed Kale with Andouille Sausage
- Radish Greens Salad
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Sauteed Beet Greens
Ingredients
- 1 large bunch beet greens, or the greens from 2-3 bunches of beets (12-14 ounces)
- 2 tablespoons extra virgin olive oil, or as needed
- 4 cloves garlic, minced
- Crushed red pepper flakes, to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons red wine vinegar, or to taste
Instructions
- Cut the beet green stems into small pieces. Roughly chop or slice the leaves crosswise into 3- to 4-inch pieces.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add the stems and cook, stirring frequently, for 3-4 minutes, or until they begin to soften.
- Add the garlic and crushed red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until fragrant.
- If the pan seems dry, add a little more olive oil. Add the beet greens, working in batches if necessary, and cook, turning with tongs, until wilted and tender, about 3-4 minutes.
- Season to taste with salt and black pepper. Stir in the red wine vinegar, adjusting to taste, and serve.
Notes
- You can also use avocado or grapeseed oil.
- Balsamic vinegar or lemon juice can also be used.
- Rinse beet greens thoroughly in several changes of water to remove grit, then dry well to prevent splattering.
- Cook the stems first since they take longer to soften than the leaves.
- Beet greens cook down significantly, so don’t be surprised by how much they shrink.
- Leftovers can be refrigerated for up to 3 days and gently reheated in a skillet or microwave.
- Cool completely, then freeze in an airtight container for up to 3 months.
- The texture will be softer after thawing with more liquid.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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