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. 

Print

Sautéed Beet Greens with Roasted Beets


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 1x

Description

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


Scale

Ingredients

  • 1 large bunch of golden beets
  • 1/2 teaspoon extra virgin coconut oil
  • 1 clove of garlic
  • 23 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

  1. Cut the tops of the beets to 1-2 inches. Wash and chop the greens and stems, discarding any large and tough stems.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the mixture between two plates and enjoy.

  • Category: Vegetarian Sides
  • Method: Saute
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 40
  • Sugar: 7g
  • Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 4g
  • Protein: 2g

Keywords: sautéed beet greens

Leave a comment

Your email address will not be published.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

    14 comments
  1. This was goooood, y’all. I actually followed the recipe for once! Plate layer of couscous + beanage created a complete dinner. Seriously, y’all, give it a try.

  2. I bought some of these at the local farmers’ market and they look just like this
    The leaves are much paler than typical red beet leaves..
    Thank you for this recipe..
    Am looking forward to enjoying them

  3. I bought a bunch of golden beets today and wondered to myself, “Can I eat these green tops?” So I did a quick google and found this recipe……. AWESOMELY DEE LISH US!! Thanks for the heads up. The only ingredient I didn’t have was the Amino Acids 🙁 I did use rice wine vinegar instead and added a dash of sesame see oil. It simply turned out wonderful THANKS AGAIN 🙂

  4. I have totally thrown away my beet greens in the past 🙁 I was a part of a CSA last year and I got SOOOO many beets. I’ll have to keep the tops from now on, I didn’t realize they were so mild, that sounds perfect.

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!