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Two plates with beets and greens and a small ramekin of red pepper flakes.
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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 Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Side
Cuisine: American
Keyword: sautéed beet greens
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