Best 7 Beet Greens With Beets Recipes

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Beet greens with beets is a nutritious and versatile dish that can be enjoyed in many different ways. The tender, leafy greens and earthy beets are packed with essential vitamins, minerals, and antioxidants. This vibrant dish can be sautéed, steamed, or roasted, and can be served as a side dish, main course, or even a salad. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, beet greens with beets is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL



Sautéed Beet Greens with Garlic and Olive Oil image

Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram

BOILED BEETS WITH SAUTEED BEET GREENS



Boiled Beets with Sauteed Beet Greens image

If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them-beet greens are just as delicious as beets themselves. Serve the two together to get the best of both worlds.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1/2 teaspoon salt, plus more to taste
3 pounds medium beets, greens removed and washed
1 tablespoon olive oil, plus more for drizzling
1 clove garlic, thinly sliced
Freshly ground black pepper

Steps:

  • Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water.
  • Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired.

BEET GREENS WITH BEETS



Beet Greens with Beets image

When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.

Provided by Diana Adcock

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8

10 ounces washed beet greens
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 lb beets or 1 (16 ounce) can cooked beets, drained and chopped
1 lemon, juice of
salt
ground black pepper

Steps:

  • In a large pot bring lightly salted water to boil.
  • Add the greens and cook to just limp-about 3 minutes.
  • Drain well and chop.
  • Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
  • Stir in the chopped beets, lemon juice, and salt and pepper to taste.
  • Heat through, about 2 minutes and turn into a serving bowl.

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT



Simmered Beet Greens With Roasted Beets, Lemon and Yogurt image

The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 bunches of beets with greens
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Juice of 1 lemon (more or less to taste)
1 to 2 garlic cloves (optional)
1 cup drained yogurt
3 tablespoons chopped walnuts (optional)

Steps:

  • Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
  • While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
  • Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
  • At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams

BEET GREENS WITH BACON AND ONION



Beet Greens with Bacon and Onion image

Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.

Provided by MadCatKim

Categories     Greens

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 cloves garlic, minced
1 medium yellow onion, chopped
3 cups fresh beet leaves
1/4 cup white wine
3 tablespoons bacon bits
salt
fresh ground black pepper

Steps:

  • Heat the oil on medium-high heat.
  • Saute the garlic and onion until they are translucent.
  • Reduce heat to medium and add the beet greens.
  • Stir until all the greens are wilted and heated.
  • Add the white wine and bacon.
  • Cook for another 2-3 minutes.
  • Serve with salt and fresh ground black pepper.

Nutrition Facts : Calories 150.8, Fat 11.2, SaturatedFat 2, Cholesterol 5.6, Sodium 207.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2, Protein 3.3

Tips:

  • Choose tender beet greens: Look for young, vibrant beet greens with no signs of wilting or yellowing.
  • Prep the greens properly: Trim the stems and wash the leaves thoroughly to remove any dirt or debris.
  • Use a variety of cooking methods: Beet greens can be sautéed, steamed, braised, or added to soups and stews. Experiment with different methods to find your favorite way to enjoy them.
  • Season to taste: Beet greens have a slightly bitter flavor that can be balanced with a variety of seasonings. Try adding garlic, lemon juice, olive oil, or your favorite herbs and spices.
  • Don't overcook the greens: Beet greens cook quickly, so be careful not to overcook them. Overcooked greens will lose their vibrant color and become tough.

Conclusion:

Beet greens are a delicious and nutritious leafy green that can be enjoyed in a variety of ways. With their earthy flavor and vibrant color, beet greens are a great addition to any meal. So next time you're looking for a healthy and flavorful side dish, give beet greens a try!

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