Beet greens are the leafy tops of the beetroot plant, usually sold attached to the stems when you buy fresh beets at the market. Often discarded, these greens — along with the colorful stems — are nutritious, flavorful, and easy to use. Don’t throw them away: they make excellent sides, additions to eggs, pastas, salads, and more.
Sautéed beet greens are a simple, tasty side. You can also fold them into frittatas, scramble them with eggs, toss them into warm pasta, or enjoy them raw in salads. Below you’ll find practical tips for preparing beet stems and leaves, recipe ideas, and two easy recipes to get you started.
Table of contents
- How to prepare beet greens and stems
- Ways to use them
- How to make sautéed beet greens
- How to make a beet green frittata
- More kitchen basics
I used to cut the greens and stems off and toss them in the bin — until I learned how useful and tasty they are. One bunch of beets typically yields about 3 cups of chopped beet greens and roughly 2 cups of diced stems, which is plenty to incorporate into several meals.
Taste and texture: Beet greens are similar to Swiss chard and kale but tend to be a bit sweeter and more tender, so they work well raw or lightly cooked. Beet stems have a celery-like crunch with subtle sweet and bitter notes; they make a fine substitute for celery in many cooked dishes.
After separating stems and leaves, wash them thoroughly and use right away or store in the refrigerator for later in the week.
How to prepare beet greens and stems
Because beets grow underground, dirt often hides in the folds of stems and leaves. The cardinal rule is to clean everything thoroughly before cooking or eating.
- Separate stems and leaves. Cut the beet roots away from the stems, then detach the leaves from the stems for easier cleaning and cooking.
- Clean the stems. Rinse under cold running water and rub between your fingers or use a small brush to remove any trapped soil from the crevices.
- Rinse the leaves. Submerge or rinse beet greens in a large bowl or colander, gently swishing them to dislodge dirt. If you have a salad spinner, spin them dry; otherwise pat dry with clean towels or paper towels.
- Chop and store. Mince the stems and roughly chop the leaves. Use them right away or store stems and leaves separately in airtight containers. Wrap leaves in paper towels before placing them in a container to keep them fresh for several days.
Ways to use them
Versatility: Beet stems and greens are adaptable. Use stems wherever a recipe calls for celery; use the leaves in place of spinach, kale, or Swiss chard. Below are practical ideas and recipe pairings to inspire you.
Beet stems (use like celery): Dice and sauté them with onions as the aromatic base for soups, stews, savory bakes, or stuffing. Try adding minced beet stems to vegetable frittatas, chicken pot pie filling, or hearty salads that benefit from a crunchy note.
- Mediterranean vegetable frittata (add stems with other vegetables)
- Chicken pot pie-style soups and stews
- Savory stuffings and casserole bases
- Chunky potato or grain salads for added texture
Beet greens (use like leafy greens): Treat them like Swiss chard or spinach. They’re tender and slightly sweet, so they work well both raw and cooked: toss raw young leaves into salads, or wilt older leaves into pastas, soups, and savory tarts.
- Make a beet green pesto by swapping beet greens for spinach
- Use in savory puff pastry fillings instead of spinach
- Add to frittatas or omelets — include a handful of minced stems for texture
- Serve raw in mixed greens or kale salads as a sweeter alternative
- Stir into soups, grain bowls, or vegetable-based mains
You can also sauté the greens simply and serve them as a bright, flavorful side dish (see the easy sauté recipe below), or fold them into an egg-based frittata for a quick dinner.
How to make sautéed beet greens
- Heat olive oil in a large skillet over medium-high heat. Add 1 cup minced beet stems and 5 cloves minced garlic; cook 1 minute until fragrant.
- Add 6 cups chopped beet greens, ½ teaspoon salt, and ½ teaspoon black pepper. Sauté for 3–4 minutes until the leaves are slightly wilted but still bright.
- Remove from heat, stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest, and mix to combine.
- Serve immediately as a side, or toss with pasta or fold into omelets and frittatas.
How to make a beet green frittata
- Preheat oven to 400°F (200°C). In a large oven-safe skillet, warm 1 teaspoon olive oil over medium-high heat. Add 4 cups chopped beet greens, ½ cup diced beet stems, and ½ cup diced onions. Cook about 7 minutes until softened.
- In a bowl, whisk 10 large eggs with ¼ cup milk, 1 teaspoon salt, and 1 teaspoon black pepper. Stir in ¼ cup diced green onions and ½ cup diced sun-dried tomatoes. Reduce heat to medium and pour the egg mixture over the vegetables, pressing the veggies gently below the eggs. Sprinkle ½ cup crumbled feta on top and cook 5 minutes on the stovetop.
- Transfer skillet to the oven and bake 10 minutes, until set. Slice and serve warm.
More kitchen basics
Try other simple how-to guides for basic vegetables and techniques to make weeknight cooking easier and more delicious. After you’ve used the greens and stems, don’t forget the beet roots — they’re great roasted, steamed, or boiled and can be added to hummus, salads, or side dishes.
How To Steam Broccoli
How To Shred Brussels Sprouts
How To Cut a Pomegranate
How To Cook Sweet Potatoes
How To Cook Beets
How To Make Roasted Garlic
Sautéed Beet Greens
Light, bright, and simple: beet greens and stems make a flavorful side or an easy mix-in for pasta, eggs, and more.
Servings: 4
Prep Time: 5 minutes · Cook Time: 5 minutes · Total Time: 10 minutes
Author: Whitney Bond
Ingredients
- 1 teaspoon olive oil
- 1 cup beet stems, minced
- 5 cloves garlic, minced
- 6 cups beet greens, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Separate stems from greens and rinse both thoroughly under cold water. Dry leaves in a salad spinner or pat them dry with paper towels.
- Dice the stems and chop the leaves into bite-sized pieces.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced beet stems and garlic and cook 1 minute until fragrant.
- Add the beet greens, salt, and pepper. Sauté 3–4 minutes until the leaves are wilted and tender.
- Remove from heat, stir in lemon juice and zest, and serve warm as a side, or fold into pasta or eggs.
Notes
- One bunch of beets typically yields about 3 cups chopped greens and 2 cups diced stems.
- To make the beet green frittata, follow the frittata recipe above.
Nutrition Facts (per serving)
Approximate values: 32 kcal; 5 g carbohydrates; 2 g protein; 1 g fat; 3 g fiber. High in vitamin A and vitamin C.