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Fresh Beet Greens Recipe

I’ve have a great beet greens recipe. As a matter of fact, I have many recipes for beet greens.

Beware: Beet greens have tender, delicate leaves and will wilt very quickly. You will want to use them as soon as possible or purchase them on the day you plan to prepare them.

Fresh Beet Greens Recipes #MissHomemade

Beet Greens Recipe

What about calories? One cup of raw, or boiled (in water only) has 39 calories.

Nutrition facts This leafy vegetable is very low in saturated fat and cholesterol. It is also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.


1 bunch of beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 TBS onion, chopped (optional)
salt and pepper to taste
1 TBS red wine vinegar

PREHEAT the oven to 350 degrees.

Wash the beets well, leaving the skin on and cut off the greens. Rinse the greens removing any large stems and set aside.

Place the beets in a baking dish and toss with 2 TBS olive oil. If you wish to peel the beets – it’s much easier after they are roasted. Cover and bake for 45-60 minutes or until a knife can easily go through the largest beet.

When the roasted beets are almost done, heat the remaining 2 TBS olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for one minute. Tear the beet green into 2 or 3 inch pieces and add to the skillet. Cook and stir until the greens are wilted and tender. Season with salt and pepper. Serve.

Slice the roasted beets and serve with butter and season with salt and pepper. You may also use red wine vinegar if desired.


2 TBS olive oil
3 cloves garlic, minced
1 medium yellow onion, chopped
3 cups fresh beet greens
1/4 cup white wine
3 slices bacon, cooked, drained and crumbled
salt and freshly ground pepper to taste

In a skillet heat the olive oil on medium-high heat. Saute the garlic and onion until translucent. Reduce the heat to medium and add the beet greens. Stir until wilted and tender. Next add the white wine and bacon. Cook for another 2-3 minutes and season with salt and pepper. Serve.


2 slices of pancetta or bacon
1 small red onion, chopped
3 cloves garlic, crushed
1 bunch kale, roughly chopped
1 bunch beet greens, roughly chopped
1 can (15oz) cannelloni beans, drained
salt and pepper to taste
splash of balsamic vinegar
grated Parmesan cheese

In a small skillet, fry bacon until cooked. Drain and crumble. In the bacon grease add the onions and garlic. Fry until onion is translucent in color. Stir in the chopped greens and season with salt and pepper to taste. Partially cover the pan until the greens are wilted and tender. Next add the crispy bacon and cannellini beans. Cook another 5 minutes or until heat through. Serve with a splash of balsamic vinegar and grated parmesan cheese on top.


1 TBS canola oil
1 TBS butter
1/2 lb yellow onion, peeled and chopped
1/8 tsp fresh thyme
1/8 tsp fresh rosemary
1 garlic clove, minced
1/8 tsp kosher salt
freshly ground black pepper
1/8 cup balsamic vinegar
4 cups beet leaves, chopped

Heat the oil and butter over medium-high heat in a frying pan. Add the onion and reduce heat to medium-low. Saute, stirring occasionally until onions are brown and caramelized; approximately 30 minutes.

Add fresh thyme, rosemary, garlic, vinegar, salt and pepper to the caramelized onions and cook for another 15 minutes. Then add the beet greens until wilted and tender. Serve.


2 TBS olive oil
1 TBS butter
1 garlic clove, thinly sliced
2 lbs baby beet leaves
1 or 2 tsp fresh lemon juice
sea salt and freshly ground black pepper

Heat the oil and butter in a large skillet and add the garlic. Cook on low until the garlic is fragrant and does not take on color.

Raise the heat to medium-high and add the beet greens. Cover and cook for approximately 3 minutes until they are wilted. Remove and cook until all liquid is evaporated.

Toss with lemon juice, salt and pepper. Serve hot immediately.

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