Lemony sautéed beet greens

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If you’ve made walnut beet hummus lately you might have had some extra leafy greens you didn’t know what to do with. All too often beet greens get binned even though these nutritious leaves are chalk full of flavor! As easy as collards or kale to sauté up, you only need a few minutes to make something delicious. (Some shallot and lemon doesn’t hurt.) You can also save your beet stems to toss in your next salad, stir-fry, or make this beet to stem spread. Beets really do it all!

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bunch of beets, a lemon, and shallot
sautéed beet greens

This deliciously plant-based recipe is a zero waste, gluten free, and 15 minute side dish you can add to your next meal. Serve alongside your favorite protein or just enjoy as a snack on its own. The combination of shallot and lemon elevate the earthiness of the greens and make for a crave-worthy plateful. Don’t miss out on enjoying this under-loved ingredient.

beet greens
chopped beet greens
sautéing shallots
sautéing beet greens
sautéed beet greens

Lemony sautéed beet greens   by

Save your beet greens and sauté them up as easy as kale or collards! This deliciously plant-based recipe is a zero waste, gluten free, and 15 minute side dish you can add to your next meal.

makes: 2 servings | prep time: 5 min | cook time: 10 min | total time: 15 min

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sautéed beet greens

Ingredients

  • 1 bunch of beet greens, approx 2 ish cups chopped
  • 1 tbsp olive oil
  • 1 medium shallot
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp chili flake
  • 1/2 lemon

To-Do's

  1. Carefully remove leaves and stems from beets. Remove majority stems from leaves. Store beets and stems for later use. Thoroughly wash and pat dry leaves. Remove / compost any browned pieces.
  2. Cut your beet leaves into thin strips. Put into a medium bowl and set aside.
  3. Peel your shallot and finely chop. Add to small bowl.
  4. Add olive oil to a medium skillet and heat pan to medium. Once hot, drop in shallots. Stir continuously for 2 – 3 minutes, until fragrant.
  5. Add salt, pepper, and chili flake. Stir to combine.
  6. Add in chopped beet leaves. Stir well to wilt the greens. About 3 – 4 minutes. Once wilted, squeeze in lemon juice and stir once more for 1 – 2 minutes.
  7. Serve warm and enjoy! This side dish pairs well with most entrees and proteins or just on its own. Best eaten day of, but stores well in the fridge 1 – 2 days.

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Save your beets for making walnut beet hummus and your stems for beet to stem spread.

Try enjoying your beet greens with this use-it-up roasted Buddha bowl.

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