Beet Greens

What Is Beet Green?

Beet green is the dark green, mostly red-purple veined leaf of the red beet or sugar beet plant that grows above ground. Though not as well known as its root, it's an entirely edible, nourishing green.

It's a very close relative of chard (coming from the same plant species) and is used in the kitchen like spinach or chard; young leaves go into salads, mature leaves go into sautés, dolma (stuffed rolls), and soup. Using the leaves when you buy beets prevents waste.

Nutritional Values of Beet Green

Like leafy greens, beet green contains approximately 22 kcal of energy per 100 grams, a good level of fiber, iron, and abundant vitamin A; since there's no verified USDA data specific to this variety, values are given approximately from a similar chard profile. It's a low-calorie, nutrient-dense green.

What Are the Benefits of Beet Green?

With its low calorie count, fiber, iron, and vitamins A and K, beet green can be considered part of a balanced diet. Since it's one of the greens with high oxalate content, moderate consumption is recommended for those with restrictions in this area.

This information is general; beet green is a food, not a substitute for medical treatment.

How to Choose Beet Green?

Fresh beet green is a vivid green, firm green with crisp, unwilted stems. Yellowed, wilted, or spotted leaves have lost their freshness.

• Leaves should be vivid green and firm, not wilted
• Stems should be crisp and fresh
• Yellowed, holey, or spotted leaves should be picked out

How to Store Beet Green?

Since beet green wilts quickly, it's stored in the refrigerator, wrapped in a damp cloth or in a bag, for 2–3 days; using it fresh is preferable when possible. Storing it unwashed keeps it fresh longer.

Using Beet Green in the Kitchen

Beet green is most often sautéed in olive oil or with onion; it's also used in dolma, in pastry filling, and in soups. Its young leaves are also added raw to salads. Thick stems are cooked separately, briefly, from the leaves.

Sautéed Beet Green

Chopped leaves are sautéed with onion and olive oil until they release their liquid and soften; an egg can be cracked on top or it can be served with yogurt if desired.

How Are the Stems Used?

Since thick-fleshy stems need slightly longer cooking than the leaves, they're separated and sautéed first; this way both stem and leaf soften evenly.

Which Recipes Use Beet Green?

Sautéed beet green, beet green dolma, greens pastry, and leaf soup are its best-known uses.

Frequently Asked Questions

Is beet green edible?

Yes; beet leaves are entirely edible and nutritious. They're sautéed, rolled into dolma, and added to soup like spinach or chard.

Are beet green and chard the same?

They're very close relatives; chard and beet are different forms of the same plant species, so their leaves are used in the kitchen in nearly the same way.

Is young beet green eaten raw?

Young and tender leaves can be used raw in salads; mature-thick leaves are consumed cooked.

Why does beet green have red veins?

The natural betalain pigment in beets also passes into the leaf's veins; this creates the red-purple vein color and is harmless.

Is beet green frozen?

It can be frozen after being briefly blanched and cooled; this way its color and nutritional value are better preserved.

Is beet green bitter?

Young leaves are slightly sweetish; very mature leaves can be a bit more intense in taste, but overall it gives a pleasant flavor close to spinach.