Sautéed Beet Greens Recipe

Sautéed beet greens
Photo © Danilo Alfaro
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (5)

By Danilo Alfaro

Updated 03/07/18

These sautéed beet greens are a delicious side dish. You can serve them with rice or creamy polenta. Not surprisingly, beets and beet greens go perfectly together, so you can serve these beet greens with roasted beets. It's a great way to use the whole beet.

What You'll Need

  • 2 bunches of beet greens (the greens from two bunches of beets), including stems, thoroughly washed
  • 2 strips of bacon, diced
  • ¼ cup chopped onion
  • 2 cloves garlic, peeled and minced
  • ¼ cup apple juice
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • Pinch of dried crushed red peppers (optional)
  • Kosher salt to taste

How to Make It

  1. Chop the beet greens and stems into one-inch pieces.
  2. In a large, heavy-bottomed sauté pan, heat the olive oil over medium heat for a minute, then add the diced bacon. Cook for a few minutes, stirring occasionally ​until some of the bacon fat starts to render out.​
  3. Add the onions and cook for another couple of minutes, stirring frequently, until the onion is translucent.​
  4. Add the garlic and the optional crushed red peppers and cook for another minute.​
  1. Now add the beet greens and sauté for about five minutes or until the greens are tender and wilted.​
  2. Add the apple juice to the pan and scrape off any browned bits from the bottom of the pan. Cook for another two minutes or until the liquid has mostly cooked away.​
  3. Stir in the butter, season to taste with Kosher salt and serve right away.
Nutritional Guidelines (per serving)
Calories 180
Total Fat 11 g
Saturated Fat 3 g
Unsaturated Fat 6 g
Cholesterol 12 mg
Sodium 172 mg
Carbohydrates 17 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)