Sauteed Beet Greens Recipe

I absolutely adore roasted beets. I love them hot, cold, in a pasta dish, in a salad or topped with goat cheese. They’re delicious no matter how you cook them!

For years I’ve made beets and just tossed away the greens because I actually didn’t really know what to do with them. I’ve had a lot of people ask “Can you eat beet greens?” and the answer is YES! Not just regular yes, but a big bold yes because they are really delicious and easy to make (not to mention pretty)!

Looking for more ways to enjoy beet greens?

Beet greens can generally be enjoyed in place of any greens in a recipe… here are a few of my favorites!

Beet Green Pesto from Nutmeg Nanny turns beet greens into a delicious pesto perfect for topping pasta or veggies!
One Pot Pasta with Sausage and Beet Greens from Crunchy Creamy Sweet is a recipe that your whole family will devour!
Baked Beet Greens from the White on Rice Couple turn those yummy beet greens into a crispy snack!

In this recipe, I start by washing the beet greens and separating the stems and the leaves. You can eat both the red stems and the green leaves (and both are cooked in this recipe).

Keep in mind, the stems take longer to cook. The cook time on the stalks can vary based on size. I’ve had stems that are really thick (like celery) and stems that are really thin (almost like a pencil) so the cooking time will vary but you want the stems tender crisp before adding the leaves. The chopped leaves only take a couple of minutes to cook.

You’re definitely going to want to use fresh lemon in this recipe. It adds delicious freshness and cuts the bitter notes of the greens making for a beautiful side dish!

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Sauteed Green Beans
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