Saut Ed Beet Greens With Roasted Beets

4.72 28 Published Oct 19, 2021, Updated Aug 13, 2024 So if you’re a beet green tosser like I was, listen up and don’t throw them away next time. Save those bad boys, sauté ’em up and serve them with chunks of roasted beets for a flavorful and healthy side dish. I promise you will not be disappointed. Well, not by the taste at least… I can’t be held accountable if you get a little sad about all the beet greens you’ve tossed in the past.

What Are Beet Greens?

Beet greens are the leafy greens that are attached to the beetroot. A lot of people don’t know you can eat them and a lot of grocery stores actually cut them off because people don’t want them! But they’re incredibly good for you and so tasty! Beet greens are loaded with antioxidants, and they’re high in vitamin A, vitamin C, vitamin B6, magnesium, and potassium. They have a mildly sweet and slightly earthy flavor that is so delicious when sautéed.

How to Prep and Store Beet Greens

When you bring your beets home from the store, trim the leaves from the root right away so the leaves don’t deplete moisture from the beetroot and wilt. If you’re not going to cook your beet greens right away, you can keep them fresh in your fridge for about 5 days. After removing the greens from the beet root, wash and dry them then wrap the greens in a dry paper towel and place them in a reusable bag (I love my Stasher bags) or Ziploc bag and store in the veggie or crisper drawer of your fridge.

Here’s What You Need

golden beets – I love using golden beets which have a sweeter, less earthy taste than red beets but any type of beet works! Look for beets that are firm and round with bright, healthy looking greens. When you bring the beets home from the store, trim the leaves 2 inches from the root so the leaves don’t deplete the moisture from the beetroot and wilt. olive oil – the oil to roast the beets in. You can also use avocado oil. garlic and onion – you’ll sauté the beet greens with garlic cloves and onion to add delicious, complimenting savory flavor! apple cider vinegar – add a little ACV at the end of cooking to brighten all of the flavors and bring the flavors together. Bragg’s liquid aminos or coconut aminos – similarly to the apple cider vinegar, a touch of aminos will elevate the flavors of this dish as a whole. crushed red pepper – for just a touch of spice. sea salt and pepper – to season the entire dish and bring all of the flavors together.

How to Make Sautéed Beet Greens with Roasted Beets

Prep the beets: If you haven’t already, cut off the leaves from the beetroots. Wash the greens well (I like using my salad spinner!) and chop the greens and stems. Discard any large and tough stems. Scrub the beetroots really well and poke 2-3 times with a fork. Roast the beets: Wrap the beets tightly in aluminum foil and roast at 400ºF for 70-90 minutes or until beets are tender. Carefully unwrap the beets and run cool water over them to stop the cooking and peel the skin off. The skin should easily peel off as you run the cool water over them. Chop the beets into bite-sized pieces. Sauté greens: Heat the coconut oil in a skillet and add garlic and onion. Sauté until fragrant and then add the beet greens. Add in the chopped beet pieces, apple cider vinegar and liquid aminos to the pan and give one final stir. Season with salt, pepper and crushed red pepper. Enjoy!

How to Serve

This is a delicious side dish that pairs with a wide variety of recipes! Here are some pairing suggestions:

Baked chicken tenders – keep it simple with chicken tenders but make it fancy with a side of beet greens! Apple cider vinegar chicken – my go-to protein when I don’t know what to make. It delivers every time! BBQ chicken breasts – add a pop of flavor with these BBQ chicken breasts. A simple dinner the entire family will love. Balsamic glazed salmon – if you’re looking for a seafood option this balsamic glazed salmon is delicious and comes together in just 20 minutes! Crispy baked tofu – need a vegan option? This crispy tofu is a fan favorite. It is the perfect plant-based protein to pair with these greens!