Think twice before tossing those beet leaves into the compost. Although the roots generally get all of the attention, beet greens provide an abundance of nutrition and taste delicious steamed, sautéed, braised, added to soups, and eaten raw. They make a great substitute for any other leafy green vegetable such as kale, swiss chard, and spinach.
Beet Greens and Nutrition
Beet greens are an excellent source of vitamins A, C, and K, as well as potassium and magnesium.
- Vitamin A keeps eyes and skin healthy and helps to protect against infections.
- Vitamin C and magnesium support a healthy immune system.
- Diets rich in potassium can help maintain healthy blood pressure.
- All of these nutrients play a vital role in keeping us healthy!
This simple, healthy recipe for sautéed beet greens with spinach was provided by the amazing local Chef Tracy Dempsey, who hosts weekly CSA pick-ups for the Co-op at Tracy Dempsey Originals in Tempe. Thank you Tracy!
If you try this recipe, leave a comment and let us know!
Sautéed Beet Greens with Spinach
- Sauté Pan
- Cutting Board
- Kitchen knife
- Microplane zester
- 1 bunch beet greens baby beets removed, rinsed
- 2 cups fresh spinach rinsed and spun dry
- 3 cloves garlic thinly sliced
- 3 tbsp olive oil
- Juice and zest of ½ fresh lemon
- Salt and freshly ground black pepper to taste
- Pinch of dried red chile flakes optional
- In a large sauté pan over medium high heat, heat the olive oil. Add the sliced garlic, sauté for about 5 minutes, stirring often to prevent browning.
- Add the beet greens to the pan. Sauté until greens are nicely wilted, about 3 to 5 minutes. Add the spinach and cook until just wilted, about 2 minutes.
- Remove from heat. Toss with the lemon juice and zest. Season to taste with salt and pepper and the chile flakes if using.
- Transfer to a serving dish and enjoy.