How To Cook Beet Greens
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Why You’ll Love How To Cook Beet Greens
- Nutritious and Delicious: Beet greens are packed with vitamins A, C, and K, making this recipe a great way to add nutrients to your meals while enjoying their mild, earthy flavor.
- Quick and Easy: This recipe comes together in just 5 minutes of cooking time, making it perfect for busy weeknights or a last-minute side dish.
- Zero Waste: Using beet greens helps reduce food waste by making use of the entire vegetable. No need to toss these greens when they can become a delicious dish!
- Versatile: The tender, wilted greens pair well with almost any main course, from roasted chicken to grilled tofu. You can even use them as a topping for rice or pasta.
- Simple Ingredients: All you need are beet greens, olive oil, and basic seasonings to create this flavorful dish.
If you are wondering if you can eat beet greens, be assured that the beet leaves are perfectly edible. The beet greens are very healthy, tasty and good for you. Like other leafy greens, beet greens are full of vitamins, so please don’t throw them out! Cooking beet greens is very quick and easy. Simply wash the beet leaves, chop them and pan-fry for a few minutes with a little olive oil.
Recipe: How To Cook Beet Greens
Ingredients
- 1 bunch beet greens – The star of the dish, these leafy greens are nutrient-packed and cook down to a tender, flavorful side.
- 1 tbsp olive oil – Adds richness and helps the greens cook evenly while enhancing their natural flavor.
- 1/4 tsp salt – A simple seasoning to bring out the taste of the greens.
- 1/8 tsp pepper – Adds a touch of mild spice to balance the earthy flavor of the beet greens.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need To Make How To Cook Beet Greens
- Non-Stick Frying Pan – Ideal for sautéing the beet greens without sticking or burning.
- Cutting Board – Provides a sturdy surface for chopping the greens.
- Knife – Used to trim and chop the beet greens into smaller, bite-sized pieces.
- Colander – Essential for rinsing the greens thoroughly under running water.
- Large Bowl or Sink – Perfect for soaking the greens to remove dirt and grit.
- Measuring Spoons – Helps measure the olive oil, salt, and pepper accurately.
Instructions
- Beet greens tend to have lots of soil on them, so wash them really well. Fill the sink or a large bowl with a cold water and rinse the beet greens in it. After that, also wash the beet greens in a colander until cold running water.
- Put the beet leaves on a cutting board and cut into pieces.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the chopped beet leaves and stir. Cook, stirring periodically, for 5 minutes. The greens should become wilted.
- Sprinkle the beet greens with salt and pepper and serve.
Cooking time: 5 minutes
Also, you can always refrigerate cooked beet greens and simply reheat them in a microwave when needed.
Here’s another picture of cooked beet greens:
If you like leafy greens, also check out how to cook collard greens. For a super-yummy way to use the actual beets, you must try the roasted beets recipe – it’s my favorite way of eating beets!
Serving Suggestions
- Serve these sautéed beet greens as a simple side dish alongside Panko Chicken Recipe, Roasted Smelts, or Juicy Boneless Turkey Breast.
- Mix them into a grain bowl with Mediterranean Quinoa Salad Recipe, Roasted Carrots and Broccoli, and a drizzle of Creamy Hummus Without Tahini for a hearty meal.
- Use the cooked greens as a topping for the Quick One-Pot Sausage Pasta Recipe or stir them into the Beef and Vegetable Soup Recipe for extra flavor and nutrients.
- Pair them with High-Protein Scrambled Eggs with Cottage Cheese or a Simple Tortilla Española – Traditional Spanish Potato Omelette for a nutritious breakfast.
- Add a squeeze of lemon or a sprinkle of red pepper flakes for a fresh, tangy twist before serving.
Tips For Success
- Wash Thoroughly: Beet greens can be sandy, so take the time to clean them well. Soaking them in a bowl of cold water and rinsing under running water ensures all dirt and grit is removed.
- Dry Before Cooking: While you don’t need to completely dry the greens, shaking off excess water prevents them from steaming instead of sautéing.
- Cut Evenly: Chopping the greens into uniform pieces helps them cook evenly, ensuring a consistent texture in every bite.
- Adjust Seasoning: Taste the greens after cooking and adjust the salt and pepper as needed. Adding a touch of acidity, like lemon juice or vinegar, can brighten the flavor.
- Don’t Overcook: Beet greens cook quickly and should be tender but not mushy. Keep an eye on them to avoid overcooking, as they only need about 5 minutes.
- Save the Beet Stems: If you like a bit of crunch, include the tender stems when chopping the greens. They soften when cooked and add a nice texture.
- Pairing Ideas: These greens are versatile and pair well with a variety of dishes. Try them with roasted veggies, grilled proteins, or in a grain bowl for a complete meal.
- Reheating Tips: Leftover beet greens can be reheated in the microwave or a frying pan with a splash of olive oil for a quick second serving.
- Experiment With Flavors: Add garlic, red pepper flakes, or a sprinkle of parmesan for extra flavor. Beet greens are adaptable and can handle a variety of seasonings.
Variations And Substitutions
- Add Garlic: For extra flavor, sauté minced garlic in the olive oil before adding the beet greens. The garlicky aroma pairs beautifully with the earthy greens.
- Citrus Twist: Finish the dish with a squeeze of fresh lemon juice or a sprinkle of orange zest for a bright, tangy flavor.
- Spicy Kick: Add a pinch of red pepper flakes while sautéing for a subtle spicy heat. You can adjust the amount to suit your spice tolerance.
- Use Other Oils: While olive oil is a classic choice, you can substitute it with avocado oil, coconut oil, or even butter for a slightly different taste.
- Include the Stems: Don’t toss the beet stems! Chop them finely and cook them along with the greens for added crunch and texture.
- Cheesy Finish: Top the sautéed greens with grated parmesan, feta, or goat cheese for a creamy, savory addition.
- Vegan Variations: Add nutritional yeast instead of cheese for a nutty, cheesy flavor without dairy.
- Mix With Other Greens: Combine beet greens with other leafy greens like kale, Swiss chard, or spinach for a mixed greens dish.
- Herb Boost: Toss in fresh herbs like parsley, dill, or cilantro at the end for a fragrant, fresh twist.
- Asian-Inspired: Add a splash of soy sauce or sesame oil to give the dish an umami-rich, Asian-inspired flavor profile.
Storage and Reheating
- Storage: Once cooked, let the beet greens cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
- Freezing: While fresh beet greens freeze well, the cooked version can become soggy after freezing and thawing. If you’d like to freeze them, it’s better to blanch the greens first, freeze them, and then cook them when ready to use.
- Reheating: For the best results, reheat beet greens in a frying pan over medium heat with a splash of olive oil. Stir occasionally until warmed through. Alternatively, you can microwave them in 30-second increments, stirring in between, until heated.
- Serve Cold: Cooked beet greens can also be enjoyed cold! Add them to salads, grain bowls, or sandwiches for a fresh and nutritious twist.
Frequently Asked Questions
Can you eat beet greens raw?
Yes, beet greens are perfectly edible raw and can be used in salads, smoothies, or as a topping for sandwiches. Their flavor is slightly earthy and less bitter compared to other greens like kale, making them a great addition to many raw dishes.
Are beet greens healthier than spinach?
Both beet greens and spinach are nutrient-dense, but beet greens have the edge when it comes to certain nutrients like vitamin K and calcium. They also contain betalains, powerful antioxidants found in beets, which are not present in spinach.
What do beet greens taste like?
Beet greens have a mild, earthy flavor with a hint of sweetness. When cooked, their taste is similar to Swiss chard or spinach, but with a slightly more tender texture.
Can I include beet stems in this recipe?
Yes! Beet stems are completely edible and add a slight crunch to the dish. Chop them into smaller pieces and cook them along with the leaves for added texture and flavor.
Are beet greens safe for pets?
Beet greens are generally safe for pets like rabbits, guinea pigs, and even some dogs, but moderation is key. Always consult your veterinarian before introducing new foods to your pets’ diets.
What’s the best way to clean beet greens?
To clean beet greens, soak them in a large bowl or sink filled with cold water. Swish the leaves gently to loosen dirt, then rinse under running water in a colander to remove any remaining grit.
Can I use flavored oils for this recipe?
Absolutely! Garlic-infused olive oil or chili oil can add an extra layer of flavor to the greens. Just be sure the flavors complement your main dish.
What’s the ideal cooking time for beet greens?
Beet greens cook very quickly, usually in about 5 minutes. Overcooking them can make them mushy and lose their vibrant color, so keep an eye on the pan while sautéing.
What are some creative ways to use leftover cooked beet greens?
Leftover beet greens can be added to pasta dishes, grain bowls, soups, or even scrambled eggs. They also make a great topping for pizza or as a filling for wraps and sandwiches.
How do I know if beet greens are fresh?
Fresh beet greens should be vibrant green, with no yellowing or wilting. Look for greens that are firm and attached to the beetroot, as this is a sign of freshness.
Other Easy Beet Recipes
Air Fryer Beets – Quick and Healthy Roasted Recipe: This easy air fryer recipe transforms fresh beets into perfectly tender and caramelized bites in no time.
Crunchy Baked Beet Chips Recipe: These healthy and crispy beet chips are baked in the oven for a guilt-free snack that’s full of flavor.
Instant Pot Beetroot – Easy and Fast Cooking Method: Cooking beets in the Instant Pot is a quick and hassle-free way to enjoy perfectly cooked, tender beets.
Feta and Orange Beet Salad – Simple Roasted Beet Recipe: This vibrant salad combines roasted beets, tangy feta, and fresh oranges for a refreshing and delicious dish.
Classic Russian Borscht – Authentic Beet Soup: A hearty and flavorful soup made with beets, cabbage, and meat for a traditional Russian comfort food experience.
Russian Beetroot Vinaigrette Salad – Traditional Recipe: This classic Russian salad features beets, potatoes, and pickles in a tangy vinaigrette dressing.
Perfectly Roasted Beets – Easy Oven Recipe: Roasting beets in the oven brings out their natural sweetness, making them a simple and delicious side dish.
How To Cook Beet Greens
Ingredients
- 1 bunch beet greens
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Non-stick Frying pan
- Large bowl or sink
Instructions
- Beet greens often have dirt on them. Fill a large bowl or sink with cold water, submerge the beet greens, and gently swish them to remove soil. Rinse again in a colander under cold running water.
- Lay the beet greens on a cutting board and chop them into smaller pieces for easier cooking.
- Heat olive oil in a non-stick frying pan over medium-high heat. Add the chopped beet greens and stir frequently.
- Cook for about 5 minutes, stirring occasionally, until the greens are soft and wilted.
- Sprinkle the beet greens with salt and pepper. Serve immediately as a side dish or refrigerate for later use.
Notes
- These cooked beet greens reheat beautifully in the microwave, so they’re great for meal prep!
- Don’t throw away the beetroot itself—try roasting it for a tasty complement to these greens.
Nutrition
More Side Dish Recipes
- Authentic Russian Borscht Recipe – Classic Beet Soup
- Russian Vinaigrette Beetroot Salad – Traditional Recipe
- Easy Roasted Beets Recipe – Simple and Flavorful
I am happy I came across this recipe! I had a bag of beet green sitting in a bag, ready to be thrown out! I sounds kinda like a spinach dish, the way you sauté it and I love wilted greens, so I’m going to try this. I hate to waste!