Diane Morgan

Sautéed Beet Greens

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About

It’s like getting a bonus prize, a twofer, when you buy fresh beets with their lovely beet greens attached. Not only do you have the rosy subterranean beauties to enjoy but you also have the striking green tops with their bold red veins to savor. I find a simple sauté to be the best way to cook these greens.

Ingredients

  • 1 bunch beets (about 4 beets), with lush green tops attached
  • 1 tbsp. olive oil
  • 1

Method

  1. Trim off the greens, leaving 1 in/2.5 cm of the stem attached to each root. Reserve the roots for another use. Trim and discard the thick, fibrous stems from the greens and remove any wilted or spotted leaves. Stack the leaves, then cut the stack in half lengthwise through the center vein. Chop the greens crosswise into large pieces, about 2 in/5 cm wide. Rinse the green