Beet Greens
Recipe type: Vegetable Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
Beet greens are a quick and nutrient dense food that make a good addition to soups, stirfries, and as a side like this recipe.
  • 2 bunches of beet greens, thoroughly washed
  • 3 shallots, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ½ to 1 teaspoon of cider vinegar (optional--you may use the juice of a half of a lemon or lime, instead.)
  1. Remove stems from beet greens if they are thick. If they are thin, chop them into small pieces and set aside.
  2. Slice beet greens and set aside.
  3. Heat olive oil in a pan large enough to hold all of the beet greens.
  4. Add shallots and saute for 1 - 2 minutes
  5. Add beet stems (if you reserved them) and allow them to sautee for 2 - 3 minutes until both they and the shallots are tender.
  6. Add beet leaves and stir until tender.
  7. Sprinkle with salt and pepper.
  8. Splash with a little cider vinegar or other acidic taste (lime and lemon juice work well, too)
  9. Serve.
Recipe by Patty Cake's Pantry at