Beets and Sautéed Beet Greens
on Nov 16, 2018, Updated Jul 03, 2025
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Make use of the whole vegetable with a simple beet recipe.
The star of this dish is the beets through and through, with their sweet and earthy flavor. The fact that you can use the whole vegetable in this beet recipe, nose-to-tail, as it were, means that you get a variety of color and texture in one dish but still rely on just one vegetable. Pretty cool, right? Just sauté the leafy greens up separately from the earthy bulbs, and then let them come back together on one platter.
If you like collard greens, kale, and the like, you will be delighted to discover how delicious beet greens are. You’ll also feel silly (I sure did!) for all the time you threw them away.
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These vegetarian beets and sautéed greens make the perfect side dish for Greek Roasted Chicken Thighs, Air Fryer Shrimp, or Grilled Flat Iron Steak. Also try Vegetarian Mustard Greens!
What's In This Post?
This Beets and Sautéed Beet Greens dish is proof that a fresh ingredient needs little adornment, and that you can make use of the whole vegetable.
Ingredients
I know that you’re supposed to cook the beet greens when you buy fresh beets. But many of us trim the greens off and set them aside with good intentions, and then get too busy to deal with them. When they finally wilt and languish on the counter, we often say, “Oh, well, too late now,” and throw them away. But now I get what the fuss is all about, and so will you.
- Beets with their leafy greens – You can use red or yellow or golden beets in this recipe. Read more about choosing, storing, and preparing beets. (Some gloves and a non-porous surface to work on will minimize stains on you and around the kitchen.)
- Olive oil – For sautéing.
- Garlic – For a bright, aromatic flavor.
- Salt and black pepper – To taste.
How to Make Beets and Sautéed Beet Greens
- Prepare the beet greens: Trim the greens from the beets and discard any thick, tough-looking stems. Slice them thinly crosswise and rinse them extremely well with cold water in a colander.
- Cook the beets: Rinse the beets and put them in a pot covered by an inch of cold water. Cover and bring to a simmer over medium-high heat. Lower the heat to medium and simmer for about 25 minutes. Drain the beets, rinse them in cool water, slide off the skins, and cut the beets into bite-sized pieces.
- Sauté the beet greens with garlic: Heat olive oil in a large skillet over medium heat. Add the garlic and stir for a minute. Add the rinsed greens, season with salt and pepper, and sauté for about 3 minutes, then add 1/2 cup of water and cover the pan. Cook, stirring every few minutes, cover, and cook for about 8 minutes until quite tender.
- Combine and serve: Remove the lid and allow any remaining liquid to evaporate as you finish cooking the greens. Turn them onto a serving platter. Arrange the cooked beets on top of the greens. Drizzle with olive oil and sprinkle with salt and pepper. Serve warm or at room temperature.
Variations
- You can roast the beets instead of simmering them if you prefer.
- You can sprinkle the finished dish with a bit of lemon juice or vinegar to balance out the earthy flavor of the beets.
- Add some red pepper flakes to the greens as they are cooking.
Storage
Store these beets and greens in an airtight container in the refrigerator for up to 5 days.
What to Serve With Beets and Sautéed Beet Greens
More Vegetable Side Dish Recipes
- Radishes with Herb Butter
- Braised Asian Baby Bok Choy
- Baby Pattypan Squash Gratin
- How to Saute Spinach
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Beets and Sautéed Beet Greens
Ingredients
- 1 to 2 bunches yellow golden or red beets with plenty of greens (6 to 8 medium to large beets; or a combo of red and yellow)
- 2 tablespoons olive oil (plus more for drizzling)
- 1 tablespoon minced garlic
- Coarse or kosher salt and freshly ground pepper (to taste)
Instructions
- Trim the greens from the beets and discard any thick, tough-looking stems.
- Rinse the beets and put them in a pot of cold water so that they are covered by at least an inch. Cover the pot and bring to a simmer over medium-high heat. Lower the heat to medium and allow the beets to simmer, covered, for about 25 minutes, until a sharp knife slides easily into the beets. Drain the beets, rinse them in cool water, and slide off the skins, which should come off easily. Cut the beets into cubes.
- Meanwhile, roll up the leaves into cylinders and slice them thinly crosswise. Rinse them extremely well with cold water in a colander (they will likely be pretty gritty).
- Heat the olive oil in a large skillet over medium heat. Add the garlic and stir for a minute until you can smell the garlic. Add the rinsed greens which will still be wet from washing them. Season with salt and pepper and sauté the greens for about 3 minutes, then add 1/2 cup of water and cover the pan. Cook, stirring every few minutes, and then recovering the pan, for about 8 minutes until quite tender.
- Remove the lid and allow any remaining liquid to evaporate as you finish cooking them greens. Turn them onto a serving platter. Arrange the cooked beets on top of the greens. Drizzle with olive oil, sprinkle with salt and pepper. Serve warm or at room temperature.
Notes
- Read more about choosing, storing and preparing beets. (Some gloves and a non-porous surface to work on will minimize stains on you and around the kitchen.)
- Store these beets and greens in an airtight container in the refrigerator for up to 5 days.
