Beet Greens Recipe

Beet greens are often overlooked, but they’re packed with nutrients and bursting with flavor. This simple recipe celebrates their earthy goodness, sautéing them with onions, garlic, and a hint of spice, then finishing with a tangy apple cider vinegar dressing and fresh dill.

It’s a tasty way to eat your greens!

Ingredients

• 2 pounds beet greens, stems and leaves separated
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped fresh dill

Instructions

Rinse the beet greens thoroughly and pat them dry with paper towels.

Remove the stems from the leaves and set the leaves aside.

Cut the stems into 1-inch pieces and place them in a large pot.

Add 2 tablespoons of olive oil to the pot over medium heat.

Once hot, add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the beet green stems to the pot, along with salt, black pepper, and red pepper flakes (if using).

Cook for 5 minutes, stirring occasionally, until the stems start to soften.

Add the chopped beet green leaves to the pot, stirring to combine with the stems and onions.

Cook until the leaves have wilted, about 5-7 minutes.

In a small bowl, whisk together the apple cider vinegar and a pinch of salt.

Pour the vinegar mixture over the cooked beet greens and stir to combine.

Stir in the chopped fresh dill and season with additional salt and pepper to taste.

Serve hot, divided among 6 plates.

Notes

Be gentle when handling the beet greens to avoid bruising the leaves. Use fresh and tender beet greens for the best flavor and texture.

Don’t overcook the stems, as they can become mushy.

If using red pepper flakes, adjust the amount to your desired level of heat. Substitute apple cider vinegar with balsamic vinegar if preferred.

Fresh dill can be replaced with parsley or tarragon for a different flavor profile.

Beet greens can be cooked ahead of time and refrigerated for up to a day, then reheated before serving.

Nutrional Value

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 14g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 3g