Sautéed Beet Greens with Roasted Beets

Never waste beet greens again! Sauté beet greens with sweet roasted beets for simple and nutritious side dish. Vegan and gluten-free.

Last week I shared a quinoa beet salad recipe using cooked, packaged beets. The convenience of not having to roast the beets was awesome, but I missed the beet greens so this week I picked up a bunch of fresh golden beets with a beautiful lot of greens.

Sautéed Beet Greens with Roasted Beets on a white plate and wood cutting board.

I used to buy fresh beets from the farmers market, chop off the tops and promptly throw the greens in the garbage. Such a shame! One day (probably through reading blogs) I realized that you can and should eat the greens. Not only are they packed with nutrients but they’re great for juices or smoothies and extremely delicious sautéed. Their tender texture and mild flavor make them one of my favorite greens for sautéing.

Beet greens are loaded with antioxidants, and they’re high in vitamin A, vitamin C, vitamin B6, magnesium, and potassium.

Sautéed Beet Greens with Roasted Beets on a white plate and wood cutting board.

So if you’re a beet green tosser like I was, listen up and don’t throw them away next time. Save those bad boys, sauté ’em up and serve them with chunks of roasted beet for a flavorful and healthy side dish. I promise you will not be disappointed. Well, not by the taste at least. Although, I can’t be held accountable if you get a little sad about all the beet greens you’ve tossed in the past. 😉

Sautéed Beet Greens with Roasted Beets on a white plate and wood cutting board.

I used vibrant, golden beets for this recipe but you can certainly use any type of beet you’d like. One tip: when you bring your beets home from the store or market you’ll want to trim the leaves 2 inches from the root as the leaves will deplete the moisture from the beet root. Store the leaves in an air-tight container or separate plastic bag and use within two days.

If you make these sautéed beet greens with roasted beets, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Sautéed Beet Greens with Roasted Beets

Brittany Mullins
Never waste beet greens again! Sauté beet greens with sweet roasted beets for simple and nutritious side dish. Vegan and gluten-free.
4.84 from 6 votes
Prep Time 10 mins
Cook Time 1 hr
Course Vegetarian Sides
Cuisine American
Servings 2
Calories 40 kcal

Ingredients
  

  • 1 large bunch of golden beets
  • 1/2 teaspoon extra virgin coconut oil
  • 1 clove of garlic
  • 2-3 Tablespoons yellow onion
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon Bragg's liquid aminos or coconut aminos
  • crushed red pepper to taste
  • sea salt and ground pepper to taste

Instructions
 

  • Cut the tops of the beets to 1-2 inches. Wash and chop the greens and stems, discarding any large and tough stems.
  • Scrub the beets clean, poke 2-3 times with a fork and wrap tightly in aluminum foil. Roast in a 400°F oven until tender, about 50 minutes if you’re using medium-large sized beets.
  • Unwrap the beets (they’ll be piping hot so be careful!) and run cool water over them. The skin should easily peel off while you do this. Once peeled, chopped one or two of the beets into small chunks. You can save any remaining beets for another recipe. This step can be done ahead of time.
  • Once your beets are ready, heat your coconut oil in a skillet on medium heat. Add the garlic and onion and sauté until fragrant. Add the the greens and sauté a little longer, about 3-4 minutes. Add chopped golden beet pieces, apple cider vinegar and liquid aminos to the pan and give it one last stir. Season with salt, pepper and crushed red pepper, to taste.
  • Divide the mixture between two plates and enjoy.

Nutrition

Serving: 1/2 cupCalories: 40kcalCarbohydrates: 5gProtein: 2gFat: 1gFiber: 4gSugar: 7g
Keyword sautéed beet greens
Tried this recipe?Let us know how it was!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    20 comments
    1. Princewill Emmanuel
      April 12, 2021 AT 2:20 pm

      4 stars
      Impressive! Thanks for the post

    2. Brittany
      October 10, 2020 AT 9:05 pm

      5 stars
      I am currently eating this and it is delicious! I usually hate beets but was tempted by the golden ones at the store; I had no idea what to do with them and stumbled upon this recipe. Thank you! I finally like beets because of it!

      1. Brittany Mullins
        October 12, 2020 AT 11:11 pm

        Ahh yay!! That makes me so happy to hear, Brittany! I’m so glad you enjoyed this salad. Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it!

    3. Jolene
      May 2, 2020 AT 11:47 pm

      5 stars
      I followed the recipe exactly but I adding the stems chopped into 1 inch pieces, (you need to sautee them for a few minutes first before adding the rest of the greens in our they’ll turn out pretty crunchy). The flavor in this recipe was great! I would’ve never added apple cider vinegar and coconut aminos to beets on my own, but they added a nice complexity to the dish. I will be making this again!

      1. Brittany Mullins
        May 3, 2020 AT 4:23 pm

        Yay!! I’m so glad you enjoyed this recipe, Jolene. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Igbudu Blessing
      January 14, 2020 AT 6:42 am

      I love beets it contain a lot of beneficial vitamins. Your article has been enlightening and fun to read and I am grateful so thank you for sharing. Check this out .

    5. John Macdowall
      February 24, 2019 AT 3:55 pm

      So you quit throwing away the greens, but you’re still throwing away the stems? I guess that’s progress!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS