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Beet Greens Recipes: Don't Toss Them Unless It's In a Salad

Updated on December 19, 2013

Beet Greens with Stems


Why You Should Eat Beet Greens

Why You Should Eat Beet Greens

There are many good reasons why you should eat beet greens, other than that they taste good if prepared correctly. Beet greens are a good source of dietary fiber and protein. They also contain, many vitamins and minerals, such as Magnesium, Potassium, Vitamin C, Folate, Calcium, Vitamin B6, Vitamin B12, Vitamin A,, Vitamin K, Beta carotene, Phytosterols, Lutein, and Zeaxanthin.

Most Americans eat far too little green vegetables, many of which are rich in nutrition, and many of which are considered to be super foods, such as spinach and kale. Fiber is important in regulating good digestion and maintaining a healty colon. Some say that many of these foods can even help with the prevention of certain types of cancers, although I am not a medical professional, and can not attest to the accuracy of these claims. If you are going to make significant changes to your diet, it is always wise to consult your physician first.

Super Quick and Easy Beet Greens Recipe

Quick and Easy Beet Greens Recipe

  • Cut up a bunch of beet greens into about 1" lengths
  • Discard stems if you want, but not necessary.
  • Add some sunflower oil to a frying pan
  • Add a couple of twists of grouond sea salt, fresh ground black pepper
  • Add about 1/2 teaspon to 1 teaspoon of McCormick's Italian Seasoning
  • Saute' over medium heat tossing and stirring (not you, the beet greens) constantly until wilted and tender.

Makes a great side dish with fish and potatoes, or a 2nd veggie to go with any meal.

Beet Greens: Waste Not, Want Not

The Eleventh Commandment of Beet Recipes is Never Toss The Greens (Unless It's In a Beet Greens Salad)

So many times I go to the supermarket and on the shelf where the beets are I find numerous piles of leafy beet greens that customers have ripped off of the beets and left to sit. Other people take them home and throw them in a compost pile. What a waste. Beet greens can be used ot make many wonderfully nutritious dishes, that are relatively quick and easy to prepare.

My first use before anything else for beet greens is in my regular juicing routine. My favorite juice recipes is something like this:

  • 1 Bunch of Beet Greens-Rinsed and cut into pieces that fit into your juicer feed tube
  • 2 or 3 carrots-rinsed, but not peeled
  • 2 apples-cored, not peeled
  • 2 stalks of celery-rinsed and cut into pieces to fit your juicer feed tube
  • 2 cactus pears-cut skin off and remove ends
  • 1 large red beet
  • 1 handful of kale or spinach greens
  • 1 hunk of ginger or horseradish-peeled. More ginger or horseradish=more kick

You can use the left over pulp for your compost pile now, or I like to pickle the pulp and mix it with canned tuna. (people think that's weird, but I like it).

Rate Super Quck and Easy Fried Beet Greens

5 stars from 1 rating of Super Quick and Easy Fried Beet Greens
Beets:  Don't Toss the Greens
Beets: Don't Toss the Greens

Video How-To: Cooking Beet Greens

Sauteed Mushrooms and Beet Greens

Sauteed Mushrooms and Beet Greens Source:
Sauteed Mushrooms and Beet Greens Source:

Sauteed Beet Greens With Chicken and Mushrooms

Sauteed Beet Greens With Chicken and Mushrooms

Who doesn't love 'shrooms? They add a nice fungal taste to any dish. Remember, you should always invite a mushroom to your party, because he's a fun-gi (get it)? So, let's get down to it.

Here's What You Will Need

  • Saute' or frying pan
  • Pot big enough for 1 lb chicken breast.
  • Sunflower oil or coconut oil
  • 1 cup of sliced mushrooms (rresh ones of your own choice), or you can buy them canned or in a jar, but they may be packed in ethyl methyl bad stuff.
  • 1 bunch of beet greens
  • McCormick's Italian Seasoning
  • Sea Salt
  • Peppercorns in grinder.
  • 1 cup of chicken stock
  • 1 lb boneless skinless chicken breast.

Preparation Instructions

  1. Boil chicken breast until done all the way through-30-45 minutes.
  2. Cut cooked chicken into small pieces.
  3. Brown chicken in frying or saute' pan in 2 tbsp of sunflower or coconut oil.
  4. Put chcken aside.
  5. Remove beet green leaves from stems.
  6. Roll beet greens together lengthwise, and slice into strips crosswise.
  7. Blanche beet greens for 2-5 minutes in boiling water left from boiling chicken.
  8. Remove beet greens from cooking pot.
  9. Add two tbsp of sunflower oil or coconut oil to frying pan.
  10. Add beet greens,1/4 tsp of sea salt, 1/4 tsp of fresh ground peppercorns, 1/2 tsp of McCormick's Italian seasoning, and saute' on medium heat until greens are tender. Taste test is the best way to tell. When greens are tender, add mushrooms' and continue to saute' for another 2 to 3 minutes.
  11. Drain oil off and add 1 cup of chicken stock and chicken and allow to come to a simmer. Simmer for 15 to 20 minutes.
  12. Serve hot. Serves 4.

Eden No Salt Added Garbonzo Beans

Eden No Salt Added Garbonzo Beans
Eden No Salt Added Garbonzo Beans

Chickpea and Beet Greens Salad

Cickpea and Beet Greens Salad:  Source:
Cickpea and Beet Greens Salad: Source:

Greens and Beans Nutrional Information Estimate

Nutrition Facts
Serving size: 1 cup
Calories 169
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 0 g
Unsaturated fat 10 g
Carbohydrates 31 g10%
Sugar 1 g
Fiber 9 g36%
Protein 2 g4%
Cholesterol 0 mg
Sodium 377 mg16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Greens and Beans, Prep and Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves two people

Greens and Beans, Ingredients

  • 1 Bunch Beet Greens, Blanched, Sliced, and Sauted
  • 15.5 oz can Garbonzo Beans
  • 2 Tbsp Sunflower Oil
  • 1/4 tsp Fresh Ground Peppercorns
  • 1/4 tsp Sea Salt
  • 1/2 tsp McCormick's Italian Seasoning
  • 2-3 cloves fresh garlic, minced

Greens and Beans, Lean and Mean

Greens and Beans, Lean and Mean

Ready for a tasty salad that packs a protein punch with very little fat? Of course you are! So gather your beet greens and garbonzo beans (or chickpeas, as some call them), a few seasonings, and we'll be off to our experiemental kitchen to make this tasty salad.

What you will need:

  • Frying (saute') pan
  • A Pot for boiling
  • Sunflower oil
  • McCormick's Italian Seasoning.
  • Sea Salt
  • Peppercorns in a grinder
  • 1 bunch Beet Greens
  • 2 cloves of garlic
  • 1 15.5 oz can of Eden no salt added garbonzo beans (or any other no salt added brand)

Let the Cooking Begin

First step is to gather together your beet greens, as if they were your small children, wash them copiously with water. You can use stems or not use stems, it is up to you. Cut greens into thin strips across the leaf. If you keep the stems, cut them into 1" to 1 1/2" long pieces. Blanch the greens and stems for 3 minutes in boiling water to tenderize them. Transfer greens to a colander to drain them. Add two tablespoons of sunflower oil to your frying (saute') pan, then add beet greens, about 1/2 teaspoon McCormick's Italian seasoning, 1/4 tsp sea salt, 1/4 teaspoon of fresh ground peppercorn, 2 cloves of fresh minced garlic, and saute' over medium heat until greens are wilted and tender.(keep in mind, the less cooked the greens are, the more nutrional value remains). When greens are done, add them to a salad bowl. Drain and rinse garbonzo beans and add them to salad bowl with beet greens. Toss mixure before serving. Serves 2 people. (You can serve with fat free ranch dressing if you like). You can also add fresh diced raw onion to this salad if you like.

Note: If you want to add a little crunch to your salad, you can bake your rinsed, drained, and patted dry, gabonzo beans in a 375°F oven for about 30-40 minutes before adding them in.


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    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @rekisan-Thanks for your comment. Greens and beans makes a nice healthy meal. Lots of protein!!!!

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @mylendaelliott-Thanks for your comment. Evidently a lot of people don't know you can eat them, otherwise people wouldn't always be leaving them behind when they do their produce shopping.

    • rekisan profile image

      Reki 4 years ago

      Greens and beans are my favorite. I always eat them at least 3 times per month. Dropping by this hub is a luck for me since I can grab some new recipes references. Thanks so much

    • mylindaelliott profile image

      mylindaelliott 4 years ago from Louisiana

      That is actually very interesting. I didn't know people ate beet greens. Most people I know throw them away. Thanks for the tips on how to prepare them.

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @torrilyn-I always loved beets, but when I was married to my first wife, she didn't eat beet, and consequently none of my children would eat them either. Now that I am married to a Russia lady, beets are pretty much on the menu at least a couple times each week in various iterations.

    • torrilynn profile image

      torrilynn 4 years ago

      thanks for the beet recipes. I think I've only tasted beets once in my life and I actually don't remember how they tasted. I don't think I liked them though due to the fact that I haven't tasted them more than once. Voted up and interesting.

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @Suzanne Day-Most people rip them off of the beets and just leave them sit in the grocery store. If that happens in the supermarket where you shop, if you ask the produce manager, he might even let you take them for free. I always buy my beets at the farmer's market, because they are usually at least $2.00 cheaper per bunch than at the supermarket, and no one leaves the greens at the farmer's market.

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @My Cook Book-Thank you for your comment. I didn't want to be critical, and I understood what you meant to say in your Hub, but some others may not have.

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @Colleen Swan-Thanks for you comment. Personally, I think beet greens are very tasty if they are prepared right. Certainly, they are more healthy than a lot of things one might choose to eat, but you can pretty much subtitute the greens from any root vegetable in these recipes to suit your tastes.

    • Colleen Swan profile image

      Colleen Swan 4 years ago from County Durham

      Thank you for an interesting insight. I am on the look out for healthy veg dishes. Nice hub.

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Nice hub, useful and i have voted it UP.. Thank you for sharing :)... And, thank you for the correction, it is now changed. Happy hubbing... Have a good day.

    • Suzanne Day profile image

      Suzanne Day 4 years ago from Melbourne, Victoria, Australia

      This is rather interesting - I didn't know you could recycle beet leaves and stalks. Although I have been using celery leaves as well as the stalks in salads and they taste nice and look good. Thank you for sharing your information and voted "interesting"!