How to Cook Beet Greens

Co-authored by Jerran Boyer

Last Updated: January 8, 2023 References

While most people know how to cook beets or beetroots, not many people know how to cook the greens of beets. These are a little saltier and stronger-flavored than most greens, but can easily be transformed into a tender and delicious side dish.

Ingredients

Sautéed

1–3 bunches beet greens
1–2 tbsp (30–45 mL) extra-virgin live oil
2 cloves garlic, diced
1 lemon, cut into wedges -- or 2 tablespoons (30 mL) vinegar
1 shallot or onion, diced (optional)
¼ tsp (1 mL) red pepper flakes (optional)
1 orange (optional)

Pesto

1 bunch beet greens (roughly 4 ounces / 113 g)
4 cloves garlic, chopped
½ cup (120 mL) walnuts, pine nuts, or pistachios
Up to ¾ cup (180 mL) extra-virgin olive oil
Salt and pepper, to taste
1½ tbsp (22 mL) fennel fronds, 3 tbsp (45 mL) fresh parsley, and 1 tbsp (15 mL) lemon juice (optional)

Method 1

Method 1 of 3:

Sautéed Beet Greens

1
Trim off the stems (optional). The stems are edible, but not everyone likes their bitter taste. If you're not willing to try them, cut off the stems just below the leaves. You can remove the thick stem base from the largest leaves as well, cutting them out in a V pattern.^{[1]
X
Research source}
- Like all greens, these will sauté down to a much smaller volume. You can cook a large mound at once, as long as it fits in your skillet. Put the lid on and simmer the greens to wilt them down.
2
Roll up the leaves and chop them. Bunch the leaves together and roll them into a cylinder. Chop them into bite-size pieces, at roughly ½–1 inch (1.25–2.5 cm) intervals.^{[2]
X
Research source}
- If using the stems, chop them into chunks of similar size.
Advertisement
3
Wash the greens. You can use a salad spinner, or submerge the greens in a bowl of water and rub off any noticeable dirt. Leave it for a couple seconds to let grit sink to the bottom. Lift out the leaves and repeat if necessary until the water comes out clear. Move the leaves to a separate bowl, leaving them damp.
- If using the stems, wash them in a separate bowl.
4
Blanch the greens (optional). This will preserve the bright, green color, but the beet greens will cook fine without it. Here's how to go about it:
- Prepare an ice bath: a bowl of cold water and ice.
- Submerge the greens in boiling water for one minute.
- Remove the hot greens with tongs or drain them into a strainer or colander. Place them in the ice bath until cold.
- Drain into a strainer.
5
Heat olive oil in a skillet. Add enough extra-virgin olive oil to coat the base of your skillet or frying pan, about 1–2 tablespoons (15–30 mL). Heat over medium heat until the oil shimmers, or a drop of water sizzles when flicked onto the oil.
6
Cook stems for 4 minutes (optional). If using the chopped beet stems, add them to the pan first. Sauté for 4 minutes, or until slightly softened.
7
Add and cook garlic for 1 minute. Dice two cloves of garlic; add them to the pan. Cook for about one minute, or until the garlic turns translucent.
- Optionally, add a diced shallot and/or ¼ tsp (1 mL) red pepper flakes.
8
Cook the leaves and cover until wilted. Add the chopped leaves to the pan without stirring. Cover and let wilt to a much smaller mound, about 1–3 minutes.
- The water from the rinsing should be enough to steam the leaves slightly. If the leaves don't start shrinking within 30–60 seconds, or if the garlic starts turning brown, add a couple more spoonfuls of water.
9
Serve or cook with acidic flavors. Vinegar or lemon juice cuts the bitter flavor of the beet greens. Provide lemon wedges to squeeze over the greens, or remove from heat and splash them with your favorite type of vinegar.
- For a more intense acidic flavor, add 1–2 tablespoons (15–30 mL) vinegar to the pan along with the juice of one orange. Simmer for an additional 2–3 minutes or until liquid has boiled away. Serve topped with orange zest.^{[3]
  X
  Research source}
- Beet greens are high in sodium already, but you may add a pinch of salt and pepper if you think the dish needs more flavor.^{[4]
  X
  Research source}

Method 2

Method 2 of 3:

Beet Green Pesto

1
Trim and rinse the greens. Start with one bunch of greens, roughly 4 ounces (113 g). Cut off thick stems, or leave a few short pieces if you want bright red streaks in the pesto.^{[5]
X
Research source} Rinse off dirt.
- Optionally, add a bunch of fresh basil leaves for a more familiar pesto taste, or a bunch of radish greens for a peppery flavor.^{[6]
  X
  Research source}^{[7]
  X
  Research source}
2
Blanch the beet greens. This will make the greens and stems a bit less tough. Get your kitchen tongs ready and blanch as follows:
- Prepare a bowl of cold water and ice.
- Bring a large pot of water to a boil, then drop the leaves in for 1 minute.
- Transfer the greens to the ice bath until cool, then remove.
3
Toast the nuts. Pine nuts or walnuts are the most common options, but you can try pistachio for a more unusual flavor. Shell them, then toast in a dry, hot pan over medium heat, stirring frequently; they burn easily. The nuts are ready when golden brown and aromatic.^{[8]
X
Research source} If the nuts have skins, rub them after toasting with a clean cloth to remove them.
- Pine nuts take about 5 minutes.
- Walnuts take 10–15 minutes.
- Pistachios take 6–8 minutes.^{[9]
  X
  Research source}
4
Pulse garlic and nuts in a food processor. Add chopped garlic and toasted nuts to a food processor with a metal blade. Pulse (on and off) until coarsely ground.
5
Blend with other ingredients. Tear the leaves into pieces and add them to the processor. Add Parmesan and pulse until coarsely ground. Continue blending as you pour in a thin stream of olive oil, until you get the thick, homogenous texture of pesto.^{[10]
X
Research source} Taste, then blend in salt and pepper as desired.
- You may need more or less olive oil than the recipe calls for.
- Optionally, complement the pistachio version with 1½ tbsp (22 mL) fennel fronds, 3 tbsp (45 mL) fresh parsley, and 1 tbsp (15 mL) lemon juice.^{[11]
  X
  Research source}
6
Serve. Dip crusty bread into this bold pesto, or add a dollop to a creamy soup. Thinned with water, you can use it as a pasta sauce. ^{[12]
X
Research source}On homemade pizza, use it instead of tomato sauce and top with slices of roasted beets or other pizza toppings.^{[13]
X
Research source}
- Store leftovers in the fridge for up to one week. For longer storage, pour into ice cube trays, cover with olive oil to prevent darkening, and freeze. Pop out into plastic freezer bags and store up to 6 months.^{[14]
  X
  Research source}

Method 3

Method 3 of 3:

Additional Recipes

1
Serve raw beet greens in salad. Raw beet greens have a strong flavor, so they're best paired with other powerful ingredients. Mix with feta, Romano cheese, goat cheese, or anchovies. Make Tahini, strawberry vinaigrette, or another strong or acidic dressing to complement this salad well.
- Beet greens become more bitter and toughen as they age. When serving raw, it's best to stick with the young greens sold in late spring or early summer.^{[15]
  X
  Research source}
2
Add sautéed greens to soup. Sauté with other aromatic ingredients, then mix it into the soup for the last couple minutes of simmering. This works well in thick soups made from lentils, beans or a cream base.
3
Bake leaves into crisp chips. These chips are a little thicker and taste a bit "plantier" than other leaf, green vegetables. But if you've converted to the beet green fans and want them on the go, this is a great recipe:^{[16]
X
Research source}
- Preheat oven to 350ºF (175ºC).
- Cut off stems, wash and pat dry the leaves in a kitchen towel.
- Toss leaves with a light coating of olive oil. Add salt and pepper if desired (taste first; beet greens are already salty).
- Bake on parchment paper-lined pans for 15 minutes, turn, and bake for 10 more minutes.

Expert Q&A

Question

What is the best way to eat beet greens?

Jerran Boyer
Nutrition-Focused Professional Chef
Chef Jerran Boyer is a Nutrition-Focused Professional Chef and the CEO of Health Nut Chefs. Chef Jerran has over 20 years of experience as a private chef. She and her team specialize in providing healthy, fresh-prepared meals designed with each client’s taste and dietary needs in mind. She and her team offer both personal, part-time chef services and private, full-time chef services in New York, New Jersey, and the Los Angeles area. Chef Jerran received her BS in Business Administration from the University of South Florida, a degree in Culinary Arts from Florida Culinary Institute, and a Plant-Based Nutrition Certificate through Cornell University.

Jerran Boyer

Nutrition-Focused Professional Chef

Expert Answer

Well, you can use them in a variety of ways, such as sautéed, in a pesto or as a salad, like in the instructions above. You can also add the greens at the end of a soup (such as a vegetable soup, bean soup, or even chicken noodle for extra nutrients).
Question

Can beet leaves be boiled?

Mnmix

Community Answer

Yes, beet leaves can be boiled and eaten along with the rest of the beet. Make sure it is clean before boiling.

Warnings

Eating beet stems or beetroot causes red urine in roughly 12% of people. This is harmless, but seems to happen more often to people with iron deficiency. Consider eating more iron-rich foods and increasing your iron absorption.

⧼thumbs_response⧽
Helpful 0 Not Helpful 0
Avoid eating beets if you've had a calcium oxalate kidney stone, or if your doctor say you are at risk for one.^{[18]
X
Trustworthy Source
Cleveland Clinic
Educational website from one of the world's leading hospitals
Go to source}

⧼thumbs_response⧽
Helpful 0 Not Helpful 0
Beet juice will stain cutting boards, clothes, and just about everything else. You can remove the stain using bleach, detergent, or – if you're quick – a piece of wet bread.^{[19]
X
Research source}^{[20]
X
Research source}

⧼thumbs_response⧽
Helpful 0 Not Helpful 0