Sautéed Beet Greens with Roasted Beets



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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.

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Two plates with beets and greens and a small ramekin of red pepper flakes.

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.

Ingredients measured out to make sautéed beet greens and roasted beets: salt, pepper, coconut aminos, olive oil, golden beets, onion, apple cider vinegar, red pepper and garlic.

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.
Collage of four photos: 1. golden beets in foil to be roasted, 2. beet greens in a water bath, 3. Sautéed onion and beet greens. 4. adding roasted golden beets to the mixture.

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!

Two plates with beets and greens and a small ramekin of red pepper flakes.

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!
  • Apple cider vinegar chicken – my go-to protein when I don’t know what to make. It delivers every time!
  • BBQ chicken breasts – add a pop of flavor with these BBQ chicken breasts. A simple dinner the entire family will love.
  • Balsamic glazed salmon – if you’re looking for a seafood option this balsamic glazed salmon is delicious and comes together in just 20 minutes!
  • Crispy baked tofu – need a vegan option? This crispy tofu is a fan favorite. It is the perfect plant-based protein to pair with these greens!

How to Store Leftovers

This recipe is best served fresh but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

More Beet Recipes to Try

Be sure to check out more of my side recipes here on Eating Bird Food!

4.70 from 13 votes

Sautéed Beet Greens with Roasted Beets

Never waste beet greens again! Sautéed beet greens combine with sweet roasted beets for a simple and nutritious side dish.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 2


  • 1 large bunch of golden beets
  • ½ Tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ cup onion, diced
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon Bragg’s liquid aminos or coconut aminos
  • crushed red pepper, to taste
  • sea salt and ground pepper, to taste


  • 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.
    Tin foil with 3 beets inside.
  • 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.
    Onions cooked in a sauté pan.
  • Add the the greens and sauté a little longer, about 3-4 minutes.
    Beet greens and onions sautéed together.
  • 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.
    Beet greens and beets in a sauté pan.
  • Divide the mixture between two plates and enjoy.


Serving: 1/2 of recipe | Calories: 89kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 545mg | Potassium: 409mg | Fiber: 4g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: sautéed beet greens
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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.

  2. Oh yum! This looks so bright and colorful! I bet it’s delicious as well 🙂 Hope you guys have a great time in SC!

  3. This looks delicious! After cheating and having pizza this week, this was just the redeeming recipe I needed to get back on track to eating healthier.

  4. Hi Brittany!

    Hope you had a great weekend and are back safe and sound now!

    I could eat beets all day long.. is that weird?

  5. 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 🙂

  6. 5 stars
    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

  7. 5 stars
    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.

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

  9. 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. 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

  10. 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. 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!

  11. 5 stars
    I doubled the recipe thinking we would have some leftover it was so good we ate it all. So I’m making another batch of the greens for omelettes in the morning. It couldn’t be any fresher I picked the beets, garlic and onions from my garden this morning, I usually throw away the beet greens but these greens were so clean and tender. Thanks for sharing this recipe.

    1. Woo!! I’m so happy to hear this recipe was a hit, Marsha! Thanks for the review. It means so much to me!