From Root to Leaf: The Best Way to Eat Beets!
If you’ve ever looked at a beautiful bunch of beets and tossed the gorgeous greens, this recipe will change your life! We’re using the entire vegetable to create a side dish that is shockingly quick, incredibly beautiful, and bursting with flavor. The earthy sweetness of the grated beets melds perfectly with the tender, slightly mineral-rich greens, all brought together in a simple, luscious butter glaze. It’s a celebration of color, flavor, and zero-waste cooking that will make you fall in love with beets all over again.
Ingredients
• 1 bunch beets with their greens attached, about 4 medium beets or 1 lb / 450g
• 2 tablespoons / 28g (0.99 oz) unsalted butter
• 1 teaspoon / 4g (0.14 oz) granulated sugar
• Sea salt and freshly ground black pepper, to taste
• Extra pats of butter, for serving
Instructions
1. Separate the greens from the beetroots. Set the greens aside for now. Thoroughly wash and peel the beets, then grate them using the coarse side of a box grater or the shredding attachment on a food processor.
2. Carefully wash the beet greens to remove any grit. To de-rib them, fold each leaf in half and pull the tough stem away from the leaf. Stack the destemmed leaves, roll them up like a cigar, and thinly slice them into ribbons.
3. Melt the 2 tablespoons (30 ml / 1 fl oz) of butter in a large skillet over medium heat. Once it’s shimmering, add the sliced beet greens and a pinch of salt. Sauté for 1-2 minutes, just until the greens have wilted.
4. Add the grated beets to the skillet. Toss everything together and cook, stirring often, until the beets are tender-crisp, about 5 to 7 minutes.
5. Sprinkle the sugar over the beet mixture, toss again to coat everything, and cook for one final minute to create a light glaze. Season to taste with salt and pepper. Serve immediately with a small pat of butter melting over each serving.
Nutritional Information
• A Nutritional Powerhouse
• This dish is as nourishing as it is delicious! Beets are packed with essential nutrients like fiber, folate (Vitamin B9), manganese, and Vitamin C. Their vibrant color comes from betalains, powerful antioxidants. The greens are a superfood in their own right, loaded with vitamins K, A, and C, making this a fantastic dish for bone health and immunity.
Pro Tips
• To avoid staining your hands, wear kitchen gloves while peeling and grating the beets. If your hands do get stained, a scrub with lemon juice and salt can help remove it.
• For a savory twist, add one minced clove of garlic to the skillet with the beet greens. A squeeze of fresh lemon juice at the end will brighten all the flavors beautifully.
• This dish is a wonderful side for roasted tofu, lentils, or a creamy risotto. It’s also fantastic served warm over a bed of crumbled goat cheese or feta.
FAQ
Q: How can I add protein to make this a complete vegetarian meal
A: This dish is fantastic for bulking up. To make it a full meal, toss in a can of rinsed chickpeas or white beans during the last few minutes of cooking. You can also serve it over a bed of high-protein quinoa or alongside roasted tofu or lentils as suggested in the pro tips.
Q: Can I make this beet recipe vegan
A: Absolutely! To make this recipe vegan, simply substitute the unsalted butter with a high-quality vegan butter or two tablespoons of olive oil. The rest of the ingredients are naturally plant-based. Serve it without the extra pat of butter on top, or use a vegan alternative.
Q: How do I store leftovers of this beet dish
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The dish is delicious eaten cold, tossed into a salad, or can be gently reheated in a skillet or microwave until just warmed through.
Q: Are beet greens really edible and healthy
A: Yes, beet greens are not only edible but are a nutritional powerhouse, often containing more vitamins and minerals than the beetroot itself. They are packed with vitamins K, A, and C, making them excellent for bone health, vision, and your immune system. They have a mild, earthy flavor similar to chard or spinach.
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From Root to Leaf: The Best Way to Eat Beets!
Ingredients
Method
- Separate the greens from the beetroots.
- Set the greens aside for now. Thoroughly wash and peel the beets, then grate them using the coarse side of a box grater or the shredding attachment on a food processor.
- Carefully wash the beet greens to remove any grit. To de-rib them, fold each leaf in half and pull the tough stem away from the leaf. Stack the destemmed leaves, roll them up like a cigar, and thinly slice them into ribbons.
- Melt the 2 tablespoons (30 ml / 1 fl oz) of butter in a large skillet over medium heat.
- Once it's shimmering, add the sliced beet greens and a pinch of salt.
- Sauté for 1-2 minutes, just until the greens have wilted.
- Add the grated beets to the skillet.
- Toss everything together and cook, stirring often, until the beets are tender-crisp, about 5 to 7 minutes.
- Sprinkle the sugar over the beet mixture, toss again to coat everything, and cook for one final minute to create a light glaze.
- Season to taste with salt and pepper.
- Serve immediately with a small pat of butter melting over each serving.
