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    Published March 14, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This easy-to-make sautéed beet greens recipe comes together in minutes and is a great way to use up the leafy greens of fresh beets. You will love the simplicity of this delicious, healthy side dish.

    As I’ve gotten older, I try to ensure I eat as many vegetables as possible. However, I must admit that it can be tough to make them delicious, so I want to eat them. If you’re in the same boat, check out my tasty Italian Spinach or Roasted Zucchini.



     

    Beet Greens

    Beet greens are the leafy greens that come from the stem end of a fresh beet. They can be eaten raw, added to soups, or sauteed and eaten as a side dish. These have a mild, subtly sweet, earthy flavor. The stems of the beet greens are sweeter than the leaf and should absolutely be used alongside one another.  

    Sautéed beet greens are an easy preparation. You can use a myriad of ingredients to tailor the flavor to your liking. This procedure ensures that the greens are not overcooked while combining additional flavors like garlic and shallots. Feel free to get creative when making this.

    Ingredients and Substitutions

    beet greens ingredients
    • Beet Greens – You will need fresh beet greens and their stems for this recipe.
    • Fat – You can use olive or avocado oil, ghee, or clarified butter.
    • Onions – I use a combination of shallots and garlic. You can substitute the shallots for red, white, yellow, or sweet onions.
    • Herbs – Some fresh thyme will add nice flavors to the greens. This is optional.
    • Lemon – A little lemon will help balance the bite in the beet greens.
    • Spices – I like adding crushed red pepper flakes to the dish.

    How to Make Beet Greens

    Rinse your fresh greens to rid of any dirt.

    washing beet greens

    Remove the stems away from the beetgreen leaves.

    removing beet green stems

    Stack several beetgreen leaves and roll them up. Next, make 1” slices into the leaves.

    cutting beet greens

    Thinly slice the beet stems.

    slicing beet green stems

    Add oil to a large frying pan or rondeau and heat over medium-high heat for 45 seconds.

    adding oil to a pot

    Add in the beet greens and stems and sauté for 2 to 3 minutes or until the greens start to wilt.

    sautéing beet greens

    Turn the heat down to medium and scoot all the greens to one side of the pan. On the other side of the pan, add the butter, shallots, and garlic and cook for 2 minutes while constantly stirring.

    cooking garlic and shallots with beet greens

    Mix the ingredients together and finish with lemon juice, salt, pepper, and fresh thyme.

    adding lemon juice to beet greens

    Serve with additional minced fresh thyme.

    beet greens in a bowl

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they are done.

    How to Store: Cover and keep them in the refrigerator for up to 3 days. This will not freeze well.

    How to Reheat: Add 1 to 2 tablespoons of olive oil to a large frying pan over medium heat until it smokes lightly. Next, add the desired amount of beet greens to the hot pan and sauté until hot for 1 to 2 minutes. Be careful, as the liquid from the greens may cause the oil to catch fire. If that does happen, just remove the pan from the burner.

    Chef Billy Parisi

    Chef Notes + Tips

    • Beet greens are also great to cut into bite-size pieces and add to soups.

    More Vegetable Recipes

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    Let's Cook - Chef Billy Parisi

    Beet Greens Recipe

    This easy-to-make sautéed beet greens recipe comes together in minutes and is a great way to use up the leafy greens of fresh beets.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 8 minutes

    Ingredients 

    • 25 large beet green leaves and stems
    • 2 tablespoons olive oil
    • 3 tablespoons unsalted butter
    • 1 peeled small dices shallot
    • 4 finely minced cloves of garlic
    • Juice of ½ lemon, about 1 tablespoon
    • 1 teaspoons minced fresh thyme
    • coarse salt and fresh cracked pepper to taste

    Instructions

    • Rinse your fresh beet greens to rid of any dirt.
    • Remove the stems away from the beetgreen leaves.
    • Stack several beetgreen leaves and roll them up. Next, make 1” slices into the leaves.
    • Thinly slice the beet stems.
    • Add some oil to a large frying pan or rondeau and heat over medium-high heat for 45 seconds.
    • Add in the beet greens and stems and sauté for 2 to 3 minutes or until the greens start to wilt.
    • Turn the heat down to medium and scoot all the greens to one side of the pan, on the other side of the pan, add the butter, shallots, and garlic and cook for 2 minutes while constantly stirring.
    • Mix the ingredients together and then finish with lemon juice, salt, pepper, and fresh thyme.
    • Serve with additional minced fresh thyme.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they are done.
    How to Store: Cover and keep them in the refrigerator for up to 3 days. This will not freeze well.
    How to Reheat: Add 1 to 2 tablespoons of olive oil to a large frying pan over medium heat until it smokes lightly. Next, add the desired amount of beet greens to the hot pan and sauté until hot for 1 to 2 minutes. Be careful, as the liquid from the greens may cause the oil to catch fire. If that does happen, just remove the pan from the burner.
    Beet greens are also great to cut into bite-size pieces and add to soups.

    Nutrition

    Calories: 199kcalCarbohydrates: 12gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 23mgSodium: 539mgPotassium: 1848mgFiber: 9gSugar: 2gVitamin A: 15311IUVitamin C: 73mgCalcium: 290mgIron: 6mg
    Course: Side Dish
    Cuisine: American, english, French