Never waste beet greens again! Sautéed beet greens combine with sweet roasted beets for a simple and nutritious side dish.
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 makes them one of my favorite greens for sautéing.
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 beets for a flavorful and healthy side dish. I promise you will not be disappointed. Well, not by the taste at least… I can’t be held accountable if you get a little sad about all the beet greens you’ve tossed in the past.
What Are Beet Greens?
Beet greens are the leafy greens that are attached to the beetroot. A lot of people don’t know you can eat them and a lot of grocery stores actually cut them off because people don’t want them! But they’re incredibly good for you and so tasty! Beet greens are loaded with antioxidants, and they’re high in vitamin A, vitamin C, vitamin B6, magnesium, and potassium. They have a mildly sweet and slightly earthy flavor that is so delicious when sautéed.
How to Prep and Store Beet Greens
When you bring your beets home from the store, trim the leaves from the root right away so the leaves don’t deplete moisture from the beetroot and wilt.
If you’re not going to cook your beet greens right away, you can keep them fresh in your fridge for about 5 days. After removing the greens from the beet root, wash and dry them then wrap the greens in a dry paper towel and place them in a reusable bag (I love my Stasher bags) or Ziploc bag and store in the veggie or crisper drawer of your fridge.
Here’s What You Need
golden beets – I love using golden beets which have a sweeter, less earthy taste than red beets but any type of beet works! Look for beets that are firm and round with bright, healthy looking greens. When you bring the beets home from the store, trim the leaves 2 inches from the root so the leaves don’t deplete the moisture from the beetroot and wilt.
olive oil – the oil to roast the beets in. You can also use avocado oil.
garlic and onion – you’ll sauté the beet greens with garlic cloves and onion to add delicious, complimenting savory flavor!
apple cider vinegar – add a little ACV at the end of cooking to brighten all of the flavors and bring the flavors together.
Bragg’s liquid aminos or coconut aminos – similarly to the apple cider vinegar, a touch of aminos will elevate the flavors of this dish as a whole.
crushed red pepper – for just a touch of spice.
sea salt and pepper – to season the entire dish and bring all of the flavors together.
How to Make Sautéed Beet Greens with Roasted Beets
Prep the beets: If you haven’t already, cut off the leaves from the beetroots. Wash the greens well (I like using my salad spinner!) and chop the greens and stems. Discard any large and tough stems. Scrub the beetroots really well and poke 2-3 times with a fork.
Roast the beets: Wrap the beets tightly in aluminum foil and roast at 400ºF for 70-90 minutes or until beets are tender. Carefully unwrap the beets and run cool water over them to stop the cooking and peel the skin off. The skin should easily peel off as you run the cool water over them. Chop the beets into bite-sized pieces.
Sauté greens: Heat the coconut oil in a skillet and add garlic and onion. Sauté until fragrant and then add the beet greens. Add in the chopped beet pieces, apple cider vinegar and liquid aminos to the pan and give one final stir. Season with salt, pepper and crushed red pepper. Enjoy!
How to Serve
This is a delicious side dish that pairs with a wide variety of recipes! Here are some pairing suggestions:
Baked chicken tenders – keep it simple with chicken tenders but make it fancy with a side of beet greens!
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 70-90 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.