Don’t toss away the green, leafy tops of beetroots—they’re not only edible but also incredibly nutritious and delicious! Many people mistakenly discard the leaves and stems when buying beetroots, unaware of their value. I always choose beets with the greens still attached, giving me two fantastic ingredients in one. Beet...
Ingredients
- 1bundleBeetroot (3-4 beets, with stems and leaves attached)
- 3cloveGarlic (chopped)
- 2pieceDry Red Chillies (broken)
- 1tbspOlive Oil
- Salt to taste
- 1tbspLemon Juice
How to make Sautéed Beet Greens
Trim the beet greens from the beetroot, leaving 2 inches of the stem attached to the beets. The beets can be saved for another recipe.
Rinse the beet leaves and stems thoroughly in a colander to remove dirt or grit.
Separate the stems from the leaves. Finely dice the stems and roughly chop the leaves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped garlic and broken dry red chillies to the skillet. Sauté until fragrant.
Add the diced beet stems and sauté for 5-6 minutes, or until they become tender.
Toss in the chopped beet greens, using tongs to mix them until wilted and tender.
Season with salt and drizzle with lemon juice. Stir well to combine.
Serve the sautéed beet greens as a side dish, pairing them with chicken, fish, cottage cheese, or any other main course.
Tips & Tricks
For a milder dish, reduce the red chillies or substitute them with freshly ground black pepper, adjusting the amount to your taste.
Use tongs to frequently turn the greens in the skillet to ensure even cooking and faster preparation.
Recipe by
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨