When most people buy a big bushy bunch of organic beets down at the local farmer’s market or harvest them from their home garden, they immediately begin dreaming up all kinds of delicious things to do with those plump red juicy bulbs. Stewed beets! Roasted beets with root vegetables! Beet salad! Fresh-pressed beet juice! They excitedly prep their beets, chopping off the greens on top and throwing them…right into the trash or compost. (Cue record scratch.) Hold it right there, Quick Draw. Those leafy greens on top are not only incredibly delicious, but are also one of the most nutrient-rich parts of the beet plant. With a look and taste very similar to swiss chard, those leafy beet greens are a yummy, nutritious side dish that will instantly bring a gourmet farm-to-table touch to any meal. The best part? Sautéed beet greens are unbelievably simple and take only 10 minutes to make, start to finish.
Prep Time: 5 mins
Cook Time: 5 mins
Total: 10 mins
Serves: 4 people
- tops of 1-2 bunches of organic beets
- ½ an onion
- 2-3 cloves of garlic, peeled
- 2 Tbsp organic extra virgin olive oil
- juice of ½ an organic lemon
- salt & pepper (to taste)
Dice half an onion into small chunks. Cut garlic cloves width-wise across, making small circular slices. Chop the beet greens from the base of the bulbs and rinse them well. Set aside. (Save the beet bulbs in your fridge for whatever you wish to make with them later.)
Heat olive oil in a skillet on the stovetop. Turn heat down to medium and add diced onions, cooking until they begin to turn translucent. Add garlic spheres, mixing them in with the onions.
Using kitchen shears, cut the beet leaves directly into the pan, including stems. Toss all together in the skillet for 1-2 minutes, until the greens begin to slightly wilt.
Squeeze the juice of half a lemon directly on top of greens and toss again. Remove from heat. Add salt & pepper to taste.
Can be served immediately while hot or at room temperature. Sautéed beet greens are fantastic on their own as a dinner side dish, tossed into a lunch salad or even served on top of a savory breakfast. Try this one out for a sweet, tart & crisp surprise taste sensation to add to any meal!
Try our delicious Detox Salad recipe with the remaining beets! https://sirensandscoundrels.com/2016/01/07/detox-salad/
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Words & Recipe by Christina Huntington // Photography by Sarah Prikryl
© 2016 Sirens and Scoundrels