Sauteed Beet Greens Recipe (2024)

FAQs

What is the best way to eat beet greens? ›

On their own, sautéed beet greens are a delicious side dish. I like to dress them up with a big squeeze of lemon, golden raisins, and toasted walnuts. The raisins bring out the greens' sweetness, and the walnuts add a delicious crunch.

Beet greens have oodles of nutritional value, from fiber and protein to vitamins C, K, and B9. 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.

As far as we're concerned, when it comes to what to do with beetroot leaves, the answer is obvious! Stem the tide of waste by eating your beetroot stalks! Beetroot stalks are very much edible and can be eaten raw or cooked.

Retain the good-for-you nutrients in beets by roasting them or sautéing them instead. Or lightly steam them for just a few minutes, suggests Doyle.

Antioxidant-Rich: Beet greens are packed with antioxidants that support overall health, protect against oxidative stress, and help reduce inflammation in the body. Heart Health Support: The presence of dietary nitrates in beet greens may promote healthy blood pressure levels and cardiovascular well-being.

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.

Leafy greens such as spinach, Swiss chard, kale, beet greens, and collards pack a punch when it comes to lowering high blood pressure. They're sources of magnesium, as well as potassium, an essential nutrient for preventing or lowering high blood pressure.

There are many green, leafy vegetables that people following a renal diet may need to avoid or limit due to their high potassium content. This is the case for Swiss chard, spinach, and beet greens.

Sautéing greens in oil with lots of garlic and/or onions works well to counteract the bitterness of mildly bitter greens. Counterbalancing with acid, salt and strong flavors. A bitter salad green like arugula (rocket, rucola) demands a rather strong tasting dressing.

What can you add to beets to make them taste better? ›

Flavors that pair well with roasted beets:

Arugula and other bold greens, including collard greens. Avocado. Balsamic vinegar, as well as red wine vinegar and apple cider vinegar. Black pepper.

Beet greens can be stored in the fridge for up to two days. Wash beet greens right before using. 1. Place beet greens in a plastic bag.

Are beet greens healthier raw or cooked? In most cases, the healthy nutrients of beet greens are consumed, as long as they aren't overcooked. "Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients," Mathis says.

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).

"Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients," Mathis says. Just be sure to avoid overcooking, and refrain from boiling them if possible. Instead, if you want to cook your beet greens, try steaming or sauteing them.

All About the Betalains

Betalains are highly concentrated in the peel and flesh of the beet, however, beets do undergo a steady loss of nutritional value with heat, so to get the most betalain benefit, beets should be steamed for no more than 15 minutes, if at all.

Beetroot grows with a bountiful plumage of nutritious, iron-rich leaves that taste and look similar to rainbow chard, which is from the same family. They're usually thrown away, either at the farm or the market, but those stems and leaves are delicious cooked or raw.

Storing beet greens is very similar to storing the roots. However, beet greens have a much shorter life span than their earthy counterpart. Beet greens can be stored in the fridge for up to two days.