What Are Beet Greens?
Beet greens are the dark green leaves, often veined red-purple, that grow above red or sugar beets. They are a nutritious leafy green that is entirely edible, though less well known than the root.
They are closely related to chard (they come from the same plant species) and are used much like spinach or chard. Young leaves can go into salads, while mature leaves are used in sautés, stuffed rolls, and soups. Using the leaves when you buy beets helps prevent waste.
Beet Greens Nutrition Facts
Like other leafy greens, beet greens are low in calories; 100 grams contain about 22 kcal and provide good amounts of fiber, iron, and plenty of vitamin A. Since no verified USDA data specific to this variety are available, these values are approximate and based on a similar chard profile. Beet greens are a nutrient-dense, low-calorie vegetable.
What Are the Benefits of Beet Greens?
With their low calorie content, fiber, iron, and vitamins A and K, beet greens can be part of a balanced diet. They are high in oxalates, so people who have been advised to limit oxalates should eat them in moderation.
This is general information. Beet greens are a food, not a medical treatment.
How to Choose Beet Greens
Fresh beet greens should be bright green and crisp, with firm stems and no wilting. Yellowed, limp, or spotted leaves have lost their freshness.
- The leaves should be bright green, crisp, and not wilted.
- The stems should be firm and fresh.
- Discard yellowed, hole-ridden, or spotted leaves.
How to Store Beet Greens
Beet greens wilt quickly; store them in the refrigerator for 2–3 days wrapped in a damp cloth or in a bag, and use them fresh if possible. They stay fresh longer when stored unwashed.
How to Use Beet Greens in the Kitchen
Beet greens are most often sautéed in olive oil or with onion, and are also used in stuffed rolls, savory pastry fillings, and soups. Young leaves can be added raw to salads. Cook the thick stems separately from the leaves, which need only a short cooking time.
Sautéed Beet Greens
Sauté chopped leaves with onion and olive oil until they release their liquid and soften; if desired, crack an egg over them or serve with yogurt.
How to Use the Stems
The thick, fleshy stems need slightly longer to cook than the leaves, so separate them and sauté them first. This helps the stems and leaves soften evenly.
What Recipes Use Beet Greens?
Sautéed beet greens, stuffed beet leaves, savory pastries with greens, and leafy vegetable soup are among the best-known uses.
Frequently Asked Questions
Can you eat beet greens?
Yes. Beet leaves are entirely edible and nutritious. Cook them like spinach or chard, use them in stuffed rolls, or add them to soup.
Are beet greens and chard the same?
They are closely related. Chard and beets are different forms of the same plant species, so their leaves are used in nearly the same ways in cooking.
Can young beet greens be eaten raw?
Young, tender leaves can be used raw in salads; mature, thick leaves should be cooked.
Why do beet greens have red veins?
Natural betalain pigment from the beet also reaches the veins in its leaves, creating their red-purple color; this is harmless.
Can beet greens be frozen?
Yes. They can be briefly boiled (blanched), cooled, and then frozen; this helps preserve their color and nutritional value.
Do beet greens taste bitter?
Young leaves are mildly sweet. Very mature leaves may taste a little sweeter and more intense, but they generally have a pleasant flavor similar to spinach.