Save the stem and green leaves of that bunch of beetroot you bought. Then, clean and sauté them up with some garlic, ginger, and spices, and you have a healthy and delicious side dish of Beet Greens.
If you love beets and buy them by the bunch, like I do, you can use those beetroot greens to make this easy side dish.
When I bring home a bunch of beets, I like to make use of all of it. Sometimes, I roast the beet bulbs, purée the roasted beets, and use that beet purée to make pizzas, crepes, bars, cakes, and cookies. Other times, I roast the beets and add them to salads or make a curry with the beetroot.
Is it safe to eat beet leaves and stems?
It is most definitely safe to eat beet leaves and stems. The leaves and stems of a beetroot are often collectively referred to as beet greens.
Beet greens pack a hefty nutritional punch. They are low in calories and carbs yet a good source of fiber, vitamins c and k, magnesium, calcium, iron, and so much more. If you want to check out their nutritional composition, check out this article.
Are beet greens anti-inflammatory?
Beet greens are high on the nutrition scale and are said to carry a plethora of benefits. They are said to be anti-inflammatory because they contain pigments called betalains, which are said to help with inflammation.
Beet greens are also said to boost immunity, digestion, cardiovascular health, eye health, and so much more. I might be a beet-lover, but I am not a health expert, so if you want to read more about the health benefits of beet greens, check out this article.
Do beet greens lose nutrients when cooked?
As with most other greens like kale, spinach, etc., beet greens tend to lose a tad bit of their nutritional composition when cooked. However, they are still a significant source of nutrition.
How do you get the bitterness out of beet greens?
Beet greens are not only safe to eat, but they are quite tasty too, though sometimes they can be a tad bit bitter, especially if eaten raw.
So, if you plan to enjoy raw beet greens in a salad, toss them with a vinaigrette such as this one, as a vinaigrette seems to neutralize any lingering bitterness.
Beet leaves and stems can also be pulverized into a pesto. And, they can also be enjoyed braised or sautéed as a side dish.
What is the best way to eat beet greens?
Instead of discarding the beet greens, I often wash them, sauté them with spices, and enjoy them as a side dish like what you see here today.
This beet greens recipe is so easy and quick!
From prep time to plating, this dish takes about 15 minutes.
This flavorful, vegan-friendly side dish is also a budget-friendly recipe that needs only 8 ingredients.
What are the ingredients needed to make this sautéed beet greens recipe?
You will need the following 8 ingredients to make this dish:
- Beet greens
- Fresh onion
- Fresh ginger
- Fresh cloves garlic
- Smoked paprika
I also used some coconut oil to sauté the ingredients listed above, some salt and pepper to season this dish, and a tad bit of fresh parsley to garnish the finished dish.
Do you have to blanch beet greens before sautéing?
Some recipes suggest blanching beet greens before sautéing them. Blanching involves adding the beet greens to boiling water for a few seconds and then adding them to a bowl of cold water. Some say that blanching beet greens tends to help reduce any bitterness they might be harboring.
However, for this flavor-packed recipe, you do not need to blanch the beet greens.
How to make this recipe?
We start by peeling and chopping the onion, ginger, and garlic.
Then, this trinity of onion, ginger, and garlic is added to a large skillet with some oil. I used coconut oil, but you could also use a high-heat oil like grapeseed oil or even olive oil.
While the onion, ginger, and garlic are sautéing over medium heat, wash the beet greens well, to get rid of any soil and dirt. Dry them well with kitchen towels or paper towels.
Then, chop up them up and add them to the pan with the onion, ginger, and garlic. Also add in the coriander, smoked paprika, and turmeric. Sauté this mixture up for about 3–5 minutes, or until the beet greens are tender and start to wilt.
Then, remove the sautéed beet greens from the oil and generously sprinkle with lime juice. Season this side dish with salt and pepper to taste.
Serve up this colorful recipe garnished with some chopped fresh parsley. And, if you happen to love a bit of heat to your dish, you can also sprinkle this dish with some red pepper flakes.
I like to use fresh onion, fresh ginger root, and fresh garlic cloves in this recipe. However, when I am short on time, I pick up some peeled and chopped onion, ginger, and garlic from the produce section at my grocery store. in this dish. However, powdered garlic, onion, and ginger do not have the same results as the fresh versions.
I used a combination of coriander, turmeric, and smoked paprika as these three spices seemed to add a delicious flavor combination while curtailing any bitterness. However, I have also used my favorite brand of Harissa instead of these three.
The final substitution suggestion I have is, that instead of using lime, you could also use lemon in this recipe.
How to serve this beet greens side dish?
How to store leftovers of this dish?
Leftovers of this beet greens recipe can be stored in an airtight container, in the fridge, for up to 3 days.
Can you freeze leftovers of this beet greens recipe?
Yes, this beet greens recipe can be stored in an airtight container and frozen for 2 weeks to a month. When you want to eat this, it can be defrosted by placing it in the fridge overnight and then re-heating it in a pan over a stovetop or placing it in a microwave-safe dish and microwaving it on high at 30-second intervals, for a minute or two, or until heated through.