Don’t toss away the green, leafy tops of beetroots—they’re not only edible but also incredibly nutritious and delicious! Many people mistakenly discard the leaves and stems when buying beetroots, unaware of their value. I always choose beets with the greens still attached, giving me two fantastic ingredients in one. Beet...
Ingredients
- 1bundleBeetroot (3-4 beets, with stems and leaves attached)
- 3cloveGarlic (chopped)
- 2pieceDry Red Chillies (broken)
- 1tbspOlive Oil
- Salt to taste
- 1tbspLemon Juice
Nutrition (per serving)
Calories
40.0kcal (2%)
Protein
1.3g (2.5%)
Carbs
5.0g (1.82%)
Sugars
2.5g (5%)
Healthy Fat
3.0g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
How to make Sautéed Beet Greens
Trim the beet greens from the beetroot, leaving 2 inches of the stem attached to the beets. The beets can be saved for another recipe.
Rinse the beet leaves and stems thoroughly in a colander to remove dirt or grit.
Separate the stems from the leaves. Finely dice the stems and roughly chop the leaves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped garlic and broken dry red chillies to the skillet. Sauté until fragrant.
Add the diced beet stems and sauté for 5-6 minutes, or until they become tender.
Toss in the chopped beet greens, using tongs to mix them until wilted and tender.
Season with salt and drizzle with lemon juice. Stir well to combine.
Serve the sautéed beet greens as a side dish, pairing them with chicken, fish, cottage cheese, or any other main course.
Nutrition (per serving)
Nutrition (per serving)
Calories
40.0kcal (2%)
Protein
1.3g (2.5%)
Carbs
5.0g (1.82%)
Sugars
2.5g (5%)
Healthy Fat
3.0g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a milder dish, reduce the red chillies or substitute them with freshly ground black pepper, adjusting the amount to your taste.
Use tongs to frequently turn the greens in the skillet to ensure even cooking and faster preparation.
FAQS
How do I properly store leftover sautéed beet greens?
To store leftover sautéed beet greens, let them cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
What are some good substitutions for beet greens in this sautéed recipe?
If you can't find beet greens, you can substitute them with Swiss chard, spinach, or kale. Each of these greens will provide a similar texture and flavor profile, making them great alternatives in this sautéed dish.
What are some dietary benefits of sautéed beet greens?
Sautéed beet greens are vegan and gluten-free, making them suitable for various dietary preferences. They are rich in vitamins A, C, and K, as well as minerals like magnesium and potassium, promoting overall health, including bone strength and immune support.
What main dishes pair well with sautéed beet greens?
Sautéed beet greens make a versatile side dish that pairs beautifully with grilled chicken, baked fish, or vegetarian options like paneer or cottage cheese. You can also serve them alongside roasted vegetables or grains for a complete meal.
How long does it take to cook sautéed beet greens?
Sautéed beet greens are quick to prepare, taking about 10-15 minutes from start to finish. This includes the time needed to wash and chop the greens, as well as the cooking time in the skillet.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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