beets and beet greens recipe

Written ByJenny Smyth Posted on
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The Best beets and beet greens recipe

I’ve been making this beets and beet greens recipe for years, and it’s become a staple in our household. My family loves it because it’s not only delicious, but also packed with nutrients. Beets are a great source of fiber, vitamins, and minerals, making them an excellent addition to any meal. The best part is that they’re incredibly easy to prepare and cook.

I like to roast them in the oven with some olive oil, salt, and pepper until they’re tender and caramelized. The result is a sweet and earthy flavor that pairs perfectly with the slightly bitter taste of the beet greens. I’ve served this dish at family gatherings, potlucks, and even as a side dish for special occasions. It’s always a hit, and I’m sure you’ll love it just as much as we do!

I’ve found that the key to making this recipe shine is to use high-quality ingredients and to not overcook the beets. If you’re new to cooking beets, don’t worry – they’re actually quite simple to prepare. Just peel them, chop them up into bite-sized pieces, and roast them in the oven until they’re tender. The beet greens can be used in place of spinach or kale in any recipe.

They have a similar texture and flavor profile, making them a great substitute in salads, smoothies, or sautéed dishes. I like to use them in place of spinach in my favorite quiche recipe – it adds a delicious twist to an already amazing dish! My kids love helping me cook beets because it’s one of the few times we get to use our hands (and get messy!) in the kitchen.

They love mashing up the roasted beets with butter and salt until they’re smooth and creamy – it’s a fun process that makes mealtime feel like playtime! Beets are also an amazing addition to soups and stews. They add a depth of flavor that’s hard to replicate with other ingredients. I like to add them towards the end of cooking time so they retain their nutrients and flavor.

One of my favorite things about this recipe is how versatile it is – you can serve it hot or cold, make it into a salad or use it as a side dish. It’s truly a chameleon recipe that can fit into any meal or occasion.

Roasted Beets with Sauteed Beet Greens

4.8 from 1994 votes

This recipe uses the entire beet plant, roasting the roots until tender and caramelized while sauteing the greens with garlic and lemon. It is a simple and flavorful side dish that highlights the earthy sweetness of beets.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Beets

1 bunch beets with greens attached (about 4 medium beets)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Greens

2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
Salt to taste

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Trim the beet greens from the beets, leaving about 1 inch of stem attached to the beets.
3Wash the beets thoroughly and pat them dry.
4Place the beets on a large piece of aluminum foil.
5Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6Wrap the foil tightly around the beets to form a packet.
7Place the foil packet on a baking sheet and roast in the preheated oven for 45 to 60 minutes, until the beets are tender when pierced with a fork.
8The exact time will depend on the size of the beets.
9While the beets are roasting, prepare the greens.
10Wash the beet greens thoroughly to remove any grit.
11Remove the leaves from the tough stems and roughly chop the leaves.
12Heat 2 tablespoons of olive oil in a large skillet over medium heat.
13Add the sliced garlic and red pepper flakes, if using, and saute for about 1 minute until fragrant, being careful not to burn the garlic.
14Add the chopped beet greens to the skillet.
15Cook, stirring frequently, for 5 to 7 minutes until the greens are wilted and tender.
16The greens will reduce significantly in volume.
17Once the beets are cool enough to handle, use a paper towel to rub off the skins.
18The skins should slip off easily.
19Slice the peeled beets into wedges or rounds.
20Add the sliced beets to the skillet with the sauteed greens.
21Drizzle with 1 tablespoon of lemon juice and toss gently to combine.
22Season with additional salt to taste.
23Serve warm or at room temperature.

🔧Equipment

Aluminum foil
Baking sheet
Large skillet
Knife
Cutting board
Vegetable peeler

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 13g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 3g

📝Notes

For a variation, add a splash of balsamic vinegar or a sprinkle of crumbled feta cheese before serving. The roasted beets can also be prepared a day ahead and stored in the refrigerator.

Watch Video Of How Roasted Beets with Sauteed Beet Greens Works

This beets and beet greens recipe is one I come back to again and again. It is a reliable side dish that works for weeknight dinners, holiday meals, and everything in between. I love that it uses the whole vegetable, which feels efficient and thoughtful.

The leftovers keep well in the fridge for a few days. Just store the roasted beets and cooked greens in separate containers to keep the textures distinct. To reheat, I warm the beets in the oven at 350°F for about 10 minutes and quickly reheat the greens in a skillet with a little olive oil.

You can also serve the beets cold in a salad or chop them into a grain bowl. The greens are great folded into scrambled eggs or stirred into pasta. This recipe is always a good idea for family gatherings because it is colorful, healthy, and pleases a range of eaters.

I hope you give it a try and discover how delicious beet greens can be.

❓ Frequently Asked Questions About Roasted Beets with Sauteed Beet Greens

Q1: What are beet greens?

Beet greens are the leafy green tops of beets that grow above ground. They have a slightly bitter taste but are rich in nutrients.

Q2: Can I use store-bought beets for this recipe?

Yes, you can use store-bought beets for this recipe if you can’t find fresh ones at your local market.

Q3: Do I need to peel the beets before roasting them?

No, you don’t need to peel the beets before roasting them – just scrub them clean under running water and pat dry with paper towels.

Q4: Can I substitute spinach for beet greens in this recipe?

No, you shouldn’t substitute spinach for beet greens because they have different textures and flavors.

Q5: How do I store leftover cooked beets?

You can store leftover cooked beets in an airtight container in the fridge for up to 3 days or freeze them for up to 6 months.

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