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.
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.
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. 😉
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.