So, you’ve bought a beautiful bunch of beets, perhaps planning to roast the vibrant roots or maybe pickle them. But wait! What about those lush, leafy green tops? All too often, these incredibly useful greens get lopped off and tossed straight into the compost bin or, worse, the trash. It’s a real shame because beet greens are not only edible, they’re downright delicious and packed with goodness when you know how to prepare them. Letting them go to waste is like throwing away perfectly good food. Let’s change that narrative and explore some tasty and healthy ways to make beet greens a star in your kitchen.
Think of beet greens as a relative of Swiss chard or spinach. They share a similar earthy flavour profile, though beet greens can sometimes have a slightly more pronounced bitterness, especially if the leaves are older or larger. This isn’t a bad thing; that slight edge can add wonderful complexity to dishes. The stems, often ruby-red or streaked with yellow depending on the beet variety, are edible too! They have a pleasant, slightly crunchy texture reminiscent of celery when cooked.
First Things First: Prepping Your Greens
Before you can unlock the culinary potential of beet greens, proper preparation is key. Beets grow in the ground, and those leaves catch a lot of soil and grit. Nothing ruins a dish faster than a sandy crunch.
Wash Thoroughly: This is non-negotiable. The best way is to separate the leaves from the beet roots (leave about an inch of stem on the root if you plan to cook the beets whole later). Fill a large bowl or a clean sink with cold water. Submerge the leaves and swish them around vigorously. Let them sit for a minute to allow the grit to settle to the bottom. Gently lift the leaves out of the water, leaving the dirty water behind. Drain the sink/bowl, rinse it, and repeat the process until the water runs completely clear and you feel no grit on the leaves. This might take two or three washes, but it’s worth the effort.
Dealing with Stems: You have a choice here. You can chop the leaves and stems together, or separate them. The stems are tougher than the leaves and require a longer cooking time. If you’re doing a quick sauté, it’s often best to chop the stems finely and start cooking them a few minutes before adding the leaves. If adding to a soup or stew that simmers for a while, you can often just chop everything together.
Chopping: Once clean and relatively dry (pat them gently with a clean towel or use a salad spinner), lay the leaves flat on a cutting board. You can stack several leaves on top of each other. Roll them up like a cigar and slice them crosswise into ribbons. The width depends on your preference and the cooking method – thinner for quick sautés, slightly thicker for longer cooking. Chop the stems separately if desired.
Cooking Method 1: The Simple Sauté
This is arguably the easiest and most popular way to enjoy beet greens, letting their natural flavour shine. It’s fast, versatile, and incredibly satisfying.
The Basics: Heat a tablespoon or two of olive oil or avocado oil in a large skillet or pan over medium heat. Add a clove or two of minced garlic (and maybe a pinch of red pepper flakes if you like a little heat) and sauté for about 30 seconds until fragrant – don’t let the garlic burn! If using the stems, add the chopped stems now and cook for 3-5 minutes until they start to soften. Then, add the chopped beet leaves. It might look like an overwhelming amount, but they wilt down significantly, much like spinach. Toss them gently with tongs to coat them in the oil. Cook, stirring occasionally, for about 5-8 minutes, or until the leaves are wilted and tender. Season generously with salt and freshly ground black pepper. A squeeze of fresh lemon juice or a splash of balsamic vinegar at the very end brightens the flavours beautifully.
Variations Galore:
- Nutty Crunch: Toast some pine nuts, walnuts, or slivered almonds separately and sprinkle them over the sautéed greens before serving.
- Creamy Tang: Crumble in some feta cheese or goat cheese during the last minute of cooking, allowing it to soften slightly.
- Sweet & Savory: Add a handful of raisins or dried cranberries along with the leaves for a touch of sweetness that contrasts nicely with the greens’ earthiness.
- Umami Boost: A splash of soy sauce or tamari instead of salt can add depth. Crispy bacon bits or pancetta added at the beginning are also fantastic.
Did You Know? Beet greens are far from being mere vegetable scraps. They are genuinely nutritious and offer a distinct, earthy flavour profile that works wonderfully in many dishes. Chefs often prize them for their versatility and ability to add colour and substance. Using them is a smart way to embrace whole-vegetable cooking and reduce kitchen waste effectively.
Cooking Method 2: Wilted into Soups and Stews
Beet greens are excellent additions to hearty soups and stews. They add colour, nutrients, and a subtle depth of flavour without overpowering the main ingredients.
How to Do It: Prepare the greens as described above (wash and chop). Add them to your soup or stew during the last 10-15 minutes of simmering. This gives them enough time to become tender and meld with the other flavours. If you’ve separated the stems, you can add them earlier along with other longer-cooking vegetables like carrots or potatoes. They work particularly well in lentil soups, bean stews, minestrone, or even simple vegetable broths.
Cooking Method 3: Enjoying Them Raw (Sometimes!)
While mature beet greens can be a bit tough and bitter for eating raw in large quantities, the young, tender leaves harvested early are a different story. If you grow your own beets or find small, young bunches at the farmers’ market, the baby leaves can be a delightful addition to salads.
Salad Stars: Treat the very tender, small leaves like any other salad green. Wash them thoroughly and dry them well. Toss them with your favourite vinaigrette – something with a bit of acidity, like a lemon-tahini dressing or a simple balsamic vinaigrette, works well to balance the earthiness. Mix them with other greens like spinach, arugula, or lettuce, or add them to grain salads. Larger leaves, even if relatively young, are generally better cooked.
Cooking Method 4: Roasting for Texture
This is a less common but intriguing method, particularly for the stems. Roasting can bring out a different dimension of flavour and texture.
Stem Focus: Chop the washed stems into bite-sized pieces. Toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast at around 400°F (200°C) for 15-20 minutes, or until tender and slightly caramelized. They become surprisingly sweet and tender.
Leaf Chips (Handle with Care): You can try making beet green chips, similar to kale chips, but they are more delicate and prone to burning. Toss the clean, thoroughly dried leaves with a tiny amount of oil and salt. Spread in a single layer on a baking sheet and bake at a lower temperature, maybe 300°F (150°C), watching very closely. They can crisp up in just a few minutes. It’s tricky but rewarding if you get it right.
Flavor Friends: What Pairs Well?
Beet greens have distinct flavours that play well with others. Understanding these pairings can help you get creative:
- Acidity: Lemon juice, red wine vinegar, balsamic vinegar, apple cider vinegar all help cut through any bitterness and brighten the dish.
- Fat: Olive oil, butter, bacon fat, nuts (walnuts, pine nuts, almonds), seeds (sunflower, pumpkin), cheese (feta, goat cheese, Parmesan) provide richness and balance.
- Sweetness: Raisins, dried cranberries, a touch of maple syrup or honey in the dressing, caramelized onions add a lovely counterpoint.
- Pungency: Garlic is a classic partner. Onions, shallots, and chili flakes also work beautifully.
- Smoky/Salty: Bacon, pancetta, smoked paprika add depth and complexity.
Don’t Discard, Delight!
The next time you find yourself holding a bunch of beets with vibrant greens attached, resist the urge to trim and toss. See them as a bonus ingredient, a two-for-one deal from nature. Whether you opt for a simple garlic sauté, wilt them into a comforting soup, or experiment with roasting the stems, you’ll discover that beet greens are a versatile, tasty, and wonderfully resourceful addition to your cooking repertoire. Give them the chance they deserve – your taste buds (and your grocery budget) will thank you!
