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I didn’t realize beet greens were edible until a few years ago, but now I get excited when I find a bunch of beets with beautiful fresh greens. This simple sauteed beet greens recipe transforms what might be kitchen scraps into a flavorful, nutrient-packed side dish. The tender leaves and crunchy stalks cook down into a dish that’s garlicky, savory, and just a touch tangy thanks to a splash of balsamic vinegar. It’s quick, easy, and perfect for adding a burst of freshness to your meal.
Ingredients
Here’s what you’ll need to make sautéed beet greens:
- Beet Greens: Fresh greens with stalks attached—packed with vitamins A and C as well as potassium, iron, and calcium, they’re a great way to reduce waste while boosting nutrition.
- Garlic: Minced garlic infuses the dish with bold, aromatic flavor.
- Olive Oil: A drizzle of heart-healthy olive oil adds richness and helps everything sauté to perfection.
- Salt and Pepper: Just a pinch of each to enhance the natural flavors.
- Balsamic Vinegar: A splash at the end adds brightness and a touch of sweetness to balance the earthy greens.
How to Make
Here’s a step-by-step guide to preparing sautéed beet greens.
See full recipe below
- Prep the Greens: Wash the beet greens thoroughly under running water to remove any dirt. Separate the stalks from the leaves. Chop the stalks into bite-sized pieces, and slice the greens into 1/2-inch strips.
- Cook the Stalks: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped stalks, along with a pinch of salt. Toss to combine, reduce the heat to low, and cover. Cook for about 10 minutes, stirring occasionally, until the stalks begin to soften.
- Add the Leaves: Increase the heat to medium-high. Add the sliced greens and another pinch of salt. Toss to coat in the oil and garlic, then cook for 5 minutes, stirring often, until the greens are wilted and tender.
- Finish with Balsamic: Turn off the heat and add a splash of balsamic vinegar. Toss to combine, then taste and adjust the seasoning with more salt and pepper if needed.
How to Serve
These sautéed beet greens are versatile and pair beautifully with a variety of dishes. Here are a few ideas:
- With Grains: Serve over quinoa, farro, or brown rice for a light, wholesome meal.
- As a Side: Pair with roasted chicken, grilled salmon, or baked tofu for a balanced dinner.
- In Bowls: Add to a grain bowl with roasted vegetables, a drizzle of tahini, and a sprinkle of nuts or seeds.
- With Eggs: Toss into an omelet or serve alongside fried or poached eggs for a hearty breakfast or brunch.
FAQ
- Can I use the greens from any type of beet? Yes! All beet greens are edible and delicious.
- Do I have to use balsamic vinegar? Not at all. Lemon juice or apple cider vinegar can be great substitutes if you prefer a lighter, less sweet flavor.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Storage and Reheating Instructions
- Let the cooked greens cool completely before transferring them to an airtight container.
- Refrigerate for up to 3 days.
- To reheat, warm them in a skillet over medium heat with a touch of olive oil or a splash of water to keep them from drying out.
Try These other Recipes
Sauteed Beet Greens with Garlic and Balsamic
Enjoy your greens with this quick, flavorful sautéed beet greens recipe. A delicious way to eat healthy and reduce food waste!
Servings: 4
Ingredients
- 1 bunch beet greens
- 1 tbsp extra virgin olive oil
- 1 tbsp garlic minced
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Wash the beet greens thoroughly under running water to remove any dirt. Separate the stalks from the leaves. Chop the stalks into bite-sized pieces, and slice the greens into 1/2-inch strips.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped stalks, along with a pinch of salt. Toss to combine, reduce the heat to low, and cover. Cook for about 10 minutes, stirring occasionally, until the stalks begin to soften.
- Turn the heat up to medium-high and add the sliced greens along with another pinch of salt. Toss to coat everything evenly, and cook uncovered for about 5 minutes, stirring often, until the greens are wilted and tender.
- Turn off the heat and add a splash of balsamic vinegar. Toss to combine, then taste and adjust the seasoning with more salt and pepper if needed.
Notes
Storage and reheating:
- Let the cooked greens cool completely before transferring them to an airtight container.
- Refrigerate for up to 3 days.
- To reheat, warm them in a skillet over medium heat with a touch of olive oil or a splash of water to keep them from drying out.
Nutrition
Nutrition Facts
Sauteed Beet Greens with Garlic and Balsamic
Amount per Serving
Calories
50
% Daily Value*
Total Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Sodium
130
mg
6
%
Total Carbohydrate
4
g
1
%
Dietary Fiber
2
g
8
%
Total Sugars
1
g
1
%
Protein
1
g
2
%
Vitamin A
3606
IU
72
%
Vitamin C
18
mg
22
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
Potassium
447
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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