7 Best Beet Greens Recipes You’ll Love in 2025

Beet greens are often overlooked and discarded despite having numerous benefits. They have a mild, earthy flavor and can be used the same as other leafy greens. Just like chard or kale, beet greens are packed with vitamins A, C, and K, as well as iron, calcium, and antioxidants.

According to our in-house nutritionist, beet greens are low in calories yet high in nutrients, making them a fantastic addition to weight-conscious and nutrient-dense diets. Beet greens are a dream ingredient for vegetarians and vegans as they go well in hearty salads, soups, sautees, pesto, or even as a base for savory grain bowls. 

If you don’t know how to integrate beet greens into your diet, I put together a selection of 7 easy recipes to try at home. Since they’re such a versatile ingredient, they can be incorporated into almost any diet. No matter your dietary preferences, there’s a recipe here to fit your needs. And if you’re looking for extra plant-based recipe inspiration, make sure to check out our list of best vegetarian meal delivery services!

1. Sautéed Beet Greens

Ingredients

• 1 bunch (300 g) beet greens, chopped

• 1 garlic clove, finely chopped

• 1 tbsp chopped walnuts or pistachios

• 2 tbsp golden raisins

• 1 tsp extra-virgin olive oil

• Salt and freshly ground black pepper to taste

• 1 lemon wedge

Method

1. Prep the beet greens by separating the leaves from the stems (wash everything first). Next, chop the stems finely and the leaves coarsely. 

2. Place a large skillet over medium heat and add olive oil. Sauté the garlic and beet stems for about 1 minute. 

3. Add the beet greens, salt, and pepper. Toss and cook until the greens are just wilted.  

4. Turn off the heat, mix in raisins, and squeeze lemon juice over the mixture.

5. Transfer to a platter, sprinkle with chopped walnuts, and adjust salt and pepper as needed.

Overview

Sautéed beet greens are delicate, silky, and bursting with subtle, earthy sweetness. Honestly, I think they’re every bit as tasty as the beets themselves, if not more!

What makes this dish shine is its simplicity. A quick sauté brings out the greens’ natural flavor, and when paired with a bright squeeze of lemon juice, crunchy walnuts, and sweet golden raisins, the result is a beautifully balanced side that’s both elegant and satisfying. 

This recipe is perfect for a busy weeknight yet sophisticated enough for dinner guests, and I’m sure it will quickly become a staple in your kitchen. The dish is extremely versatile, and can be paired with proteins, starches, grains, and legumes. 

2. Beet Greens With Bacon

Ingredients

• 1 lb beet greens

• 1 strip of thick-cut bacon, chopped

• ¼ cup chopped onion

• 1 large garlic clove, minced

• 1 tbsp granulated sugar

• ¼ tsp crushed red pepper flakes

• 3 tbsp cider vinegar

• ¾ cup water

• Salt to taste

Method

1. Rinse the beet greens and drain. Remove any thick stems and cut the leaves into bite-sized pieces. Set aside for later.

2. Place a large skillet or saucepan over medium heat and cook the bacon until lightly browned. Add the onions and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Stir in garlic and cook for 1 more minute.

3. Add water to the pan, scraping the bottom to loosen any bits. Stir in sugar and red pepper flakes, and bring to a boil.

4. Add the chopped beet greens and toss them to coat the leaves in the onion mixture. Cover, reduce the heat to low, and simmer for 5-15 minutes until tender. Stir in vinegar before serving. 

Overview

The delicate, slightly sweet flavor of beet greens gets a savory twist with smoky, crispy bacon and a few simple seasonings. If you’ve been wondering how to elevate beet greens into a side dish that’s both hearty and unforgettable, adding bacon may be the right way to go. 

Cooking the greens in bacon drippings infuses them with a rich, savory depth, while the crispy bits of bacon add a perfect contrast to the silky texture of the greens. This recipe is perfect for when you’re craving something a little different. 

Serve it alongside roasted chicken, grilled steak, or even a plate of creamy polenta. Trust me, once you try beet greens this way, you’ll start looking forward to bringing home those leafy tops just as much as the beets themselves!

3. Beet Greens Salad

Ingredients

• 4 cups beet greens

• 4 oz burrata cheese

• 1 cup cherry tomatoes, sliced

• ½ cup Castelvetrano olives

• 2 tbsp chopped walnuts

For the dressing:

• 1 clove garlic, minced

• ⅓ cup extra virgin olive oil

• 2 tbsp orange juice

• 1 tbsp balsamic vinegar

Method

1. Remove the beet greens stems and chop the leaves into bite-sized pieces. Place them in a big bowl.

2. In the same bowl, add pieces of burrata cheese, halved cherry tomatoes, Castelvetrano olives, and walnuts.

3. Mix the dressing ingredients in a small bowl or jar until well combined, then drizzle over the salad. Toss to make sure all the ingredients are coated in dressing, and serve right away. Enjoy!

Overview

This salad is a quick and vibrant dish that lets in-season produce shine. Ready in just 10 minutes, it transforms tender beet tops into a bright and flavorful dish that’s as beautiful as it is delicious.

The greens are dressed in a tangy balsamic vinaigrette, perfectly balancing their natural earthiness, while creamy burrata cheese adds richness. Every bite feels like a celebration of fresh, seasonal ingredients.

This salad is perfect as a light summer appetizer for barbecues, cookouts, or casual get-togethers. Serve it alongside grilled vegetables, burgers, and a chilled glass of white wine.

4. Roasted Beet Salad With Beet Greens

Ingredients

• 3 lbs beets and their greens

• 1 bunch of chard, sliced into thick ribbons 

• 1 medium red onion, thinly sliced

• ½ cup crumbled goat cheese

• 1 tbsp sliced chives

• 4 thyme sprigs

• ¼ cup pistachios

• ¼ cup red wine vinegar

• ½ cup plus 2 tbsp extra-virgin olive oil

• 2 tbsp Dijon mustard

• 1 tbsp honey

• Salt and freshly ground pepper to taste

Method

1. Preheat the oven to 400°F / 204°C.

2. Rinse the beets and greens thoroughly and separate the leaves from the stems. Slice the stems into 2-inch pieces and cut the leaves into bite-size pieces. Set aside.

3. Place each beet on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1 tsp salt. Toss to coat, then add thyme sprigs. Wrap each beet tightly in the foil and seal the edges to trap the steam inside.

4. Place the foil-wrapped beets on a tray and place in the oven for about 1 hour or until fork-tender.

5. Meanwhile, in a bowl, add vinegar, mustard, honey, chives, salt, and pepper and whisk to mix. Add ½ cup of olive oil and whisk again until creamy. Adjust salt if needed.  

6. Remove the roasted beets from the oven and let them cool uncovered for 10–15 minutes until just warm. Peel the skins (use gloves), then slice them into wedges. 

7. Add the sliced beets with ¼ cup vinaigrette in a bowl, adding salt if needed.  

8. Place a pan with 1 tbsp oil over medium heat. Sauté onions for 3 minutes until softened, then add beet stems and cook another 2–3 minutes. Add beet greens and chard, season with salt, and cook until wilted (about 3 minutes). Set aside on a plate.

9. Drizzle the greens with a few tablespoons of vinaigrette, mixing well. Place the beets on top, then garnish with pistachios and goat cheese. 

Overview

This is a dish that uses both the beets and the greens, so nothing is wasted. Roasting the beets brings out their natural sweetness and creates a perfect caramelized exterior, while the beet greens (and chard) add a fresh, earthy balance to the dish.

Tossed with a tangy vinaigrette, the flavors come together in a way that feels both elegant and effortless. The creamy goat cheese provides a rich, tangy contrast to the sweet beets, and the crunchy pistachios add a delightful, nutty texture that takes each bite to the next level. 

Whether served as a room-temperature side for a special dinner or enjoyed as a light lunch, this salad is a versatile addition to your recipe repertoire. Overall, this dish proves simple ingredients, treated with care, can yield incredible results. 

5. Beet Green Rice Rolls

Ingredients

• 32 to 40 young beet leaves

• 2 cups of cooked rice

• 1 small onion, finely diced

• 1 cup heavy cream

• ½ cup butter

• 2 tsp fresh dill, chopped

• Salt and pepper to taste

Method

1. Wash the beet leaves and trim the stems.

2. Preheat the oven to 300°F / 150°C.

3. Boil water and blanch the leaves for 1 minute. Set aside.  

4. Place a pan over medium heat and sauté onion in butter until soft. Add the dill and cooked rice and season with salt and pepper. Mix until all the ingredients are well incorporated. Remove the pan from heat.

5. Take a beet leaf, spread it on a flat surface, and add 1 tablespoon of the rice mixture to its center. Roll the leaf up, tuck in the ends, and place it in a casserole dish. Repeat until all the filling or leaves are used.

6. Pour cream over the rolls and bake for 30 minutes. 

7. Get the dish out of the oven, let it rest for about 10 minutes, and serve. Bon Appetit!

Overview

These delicate rice rolls are a different interpretation of an Eastern European dish. Instead of using cabbage leaves as in traditional cabbage rolls, you use tender beet greens as the wrap, creating a mild and delicate flavor that pairs beautifully with the savory rice filling. 

Packed with nutrients and bursting with flavor, these rolls are surprisingly versatile, making them perfect for any occasion. Serve them alongside chicken cutlets, pork schnitzel, sausage, or even pierogies for a satisfying meal. 

They’re also ideal for parties and potlucks as they’re easy to transport and sure to impress with their unique presentation. You can store them in the fridge for 4-5 days in an air-tight container. To reheat, add some water in the pot to steam them on the stovetop or pop them in the microwave.

6. Beet Greens Rolls With Meat & Rice

Ingredients

• 3 beets worth of leaves, with stems (chop the stems)

• 1 lb beef and pork ground meat

• 1 medium size carrot, finely chopped

• 1 medium size white onion, chopped

• 1 cup white rice

• 6 tbsp vegetable oil

• 1 cup water

• Fresh thyme, salt, and pepper to taste

Method

1. Preheat the oven to 325°F /165°C and grease a 9x13-inch baking dish with half the oil.  

2. Heat the remaining oil in a skillet over medium-high heat. Cook onion, chopped stems, and carrot for about 5 minutes or until tender. Set aside to cool.

3. In a large bowl, mix the cooked veggies with ground beef, ground pork, rice, salt, thyme, and pepper.  

4. Line the bottom of the baking dish with 2 or 3 large beet leaves and set aside 2 more for the top.

5. Spread all the remaining leaves on a flat surface and place a heaping teaspoon of the meat mixture onto the wide end of each. Roll each leaf around the filling, tuck the ends, and place it in the baking dish.

6. Pour water over the rolls and cover them with the reserved leaves.

7. Bake for about 1 hour or until the beet leaves are tender and the filling is fully cooked. Remove from the oven, drain any excess liquid from the dish, and serve.

Overview

If you’re a fan of traditional cabbage rolls, you’ll love this recipe. Using tender beet greens as the wrap adds a delicate flavor and a fun twist to this comforting dish. 

Inspired by Russian cuisine, these rolls go amazingly well with sour cream and fresh herbs. To take it up a notch, you can whip up a simple sour cream sauce mixed with dill, chives, and a splash of kefir for a tangy, creamy complement.

Perfect for a family dinner or special gathering, these rolls are as versatile as they are delicious. Garnish them with parsley or dill for an elegant touch, and serve with a dollop of sour cream for a truly authentic experience.

7. Beet Greens Vegetable Soup

Ingredients

• 4 beets worth of leaves, with stems, finely chopped

• 1 onion, finely chopped

• 1 medium carrot, coarsely grated

• 4 medium potatoes, cubed

• 1 very small leek, thinly sliced

• ½ celery stalk, finely chopped

• 1 garlic clove, finely chopped

• 2 tbsp dill, finely chopped

• 2 tbsp parsley, finely chopped

• 2-3 tbsp vegetable oil

• 1 bay leaf

• 2 Allspice berries

• Salt and pepper to taste

• 4-5 cups hot water or low-sodium vegetable stock

Method

1. Place a large pot over medium heat and add oil. When heated, add the bay leaf, allspice, garlic, onion, leek, and celery. Cook for 2 minutes, stirring often.  

2. Stir in the beet greens and carrot and cook for another 2 minutes, stirring occasionally.

3. Add the potatoes, seasoning, and about 4 cups of water (more can be added later if needed). Stir well, cover, and bring to a boil.  

4. Reduce the heat to a simmer and cook for 25–30 minutes. Add parsley and dill during the last 10 minutes of cooking.

Overview

Inspired by Polish cuisine, this soup is perfect for spring and summer when fresh greens are at their peak. It’s tangy with a hint of earthiness, offering a more complex flavor profile than traditional beetroot soup.  

What makes this soup truly special is the harmonious mix of leafy beet greens, tender root vegetables, and fragrant herbs. Every spoonful is packed with nutrition and vibrant flavor. Plus, the leftovers only get better with time, making it an ideal recipe to include in your meal-planning strategy.  

Serve it with a slice of hearty dark bread and, if you’d like, a knob of butter for a satisfying and comforting finish. Whether enjoyed as a refreshing lunch or a light dinner, this soup is a nourishing way to celebrate seasonal produce.

FAQ

What are beet greens?

Beet greens are the leafy tops of beetroot plants. They are edible, highly nutritious, and have a slightly earthy, sweet flavor similar to Swiss chard or spinach. You can use them in various recipes, but you’ll often find them sauteed or in salads.

Are beet greens healthy?

Yes! Beet greens are rich in vitamins A, C, and K, as well as minerals like calcium, iron, and magnesium. They also provide fiber, antioxidants, and phytonutrients that support overall health.

How do I prepare beet greens for cooking?

The preparation process is simple: cut the greens off the beetroot and rinse them thoroughly to remove dirt or grit. If the stem is too thick, it’s best to trim it. Depending on the recipe, you might have to chop the leaves into smaller pieces or leave them whole, like for these Rolls With Meat And Rice.

Do beet greens taste bitter?

Beet greens can have a slight bitterness, especially when raw. Cooking them (sauteing or blanching) softens the bitterness and enhances their natural sweetness.

Can I eat beet greens raw?

Yes, beet greens can be eaten raw in salads (check out the Roasted Beet Salad with Beet Greens), smoothies, or garnishes. Young, tender leaves are best for raw preparations.