Sautéed Beet Greens Recipe (2024)

FAQs

What is the best way to eat beet greens? ›

Heat a splash of olive oil in a large skillet over medium heat. Add the garlic and chopped stems and cook, stirring, for 1 minute. Next, toss in the greens, season with salt and pepper, and sauté, tossing, until wilted. That's it!

Adding a little olive oil, ham or bacon soothes the bitterness while increasing the nutritional value of many greens, because nutrients like vitamin A and lutein need a bit of fat in order to be absorbed by the body. Other additions that moderate the bitter flavor are cheese, eggs, nuts or avocado.

Beet greens are packed with nutrients and easy to add to practically any meal. Since their flavor profile is mild, they won't overpower a dish. Just remember, if you choose to cook them, don't overdo it. A simple saute or steaming will do the trick without losing the nutrients.

Store leftover cooked beet greens in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove. However, for best tasting results, cook and eat these beet greens on the same day.

Stem the tide of waste by eating your beetroot stalks! Beetroot stalks are very much edible and can be eaten raw or cooked. Beet leaves are delicious when sautéed as a crispy side dish or tossed in a salad.

Beet greens also help fight inflammation, improve digestive health, support brain health and contain anti-cancer properties.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

There's no need to peel beets if you're going to cook them because the skin is easily removed once cooked. My preferred method is to roast beets, which concentrates their flavor and boosts their sweeter side. Wash and wrap them in aluminum foil and place them in a 400° oven for 40–60 minutes, or until fork tender.

Irrigate carefully, especially early in the season so as not to overwater beets. Water logging can cause beet leaves to turn red and plants to stop growing for a time. A total of 12-14 inches of water may be needed in western Oregon.

Beet greens have a similar colorful look as swiss chard and can be consumed in much of the same way. They also are very high in iron with a higher iron count than spinach as well as vitamin K, B6, magnesium and potassium.

Which is healthier beets or beet greens? ›

They're also more nutritious. Beet greens are some of the most nutrient-rich greens around, containing more antioxidants and other phytonutrients than the bulbous roots themselves, according to Jo Robinson, author of Eating On The Wild Side. In terms of general health benefits, beet greens are right up there with kale.

You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

Spinach, kale, Swiss chard, beet greens, along with mustard and turnip greens freeze well for year-round enjoyment.

Beet greens are very high in dietary nitrates, which can cause harmful health effects when consumed at excessive levels. High amounts of nitrate have been associated with a higher risk of certain types of cancer (16).

After blanching and cooling, drain the beet greens well and pat them dry. Divide them into portion sizes that suit your needs and place them in airtight freezer bags or containers. Make sure to remove as much air as possible before sealing. Properly frozen, beet greens can last for up to 8 to 12 months in the freezer.

You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

However, most Americans don't get enough fiber, and beets are a good source of the insoluble type, which helps keep you regular and full longer than beet juice. Raw beets contain more vitamins, minerals and antioxidants than cooked beets (yes, you can eat beets raw!).

Cooking beets decreases the bioavailability of dietary nitrate from the food, meaning raw beets deliver more dietary nitrate.