Everything-Seasoned Sautéed Beet Greens
Turn the humble beet greens into a flavorful dish with the help of everything bagel seasoning! Tasty, versatile, and easy to make, this recipe might become your go-to way to cook beet leaves.
If you’ve ever wondered what to do with fresh beet greens, then you’re in luck. My recipe will have you making a quick, delicious side dish full of tender textures and savory flavors. This is all thanks to the combination of sauteed leafy greens and one of the best pantry staples out there — everything bagel seasoning! No need to throw out any part of the beets — saute the leaves, season to perfection, and enjoy.
Why You’ll Love These Sautéed Beet Greens
- This recipe is quick and easy, with minimal prep time and cooking time.
- Nutrition-wise, beet greens are among the healthiest leafy greens out there as they’re high in vitamins, antioxidants, iron, potassium, and fiber.
- It’s full of great flavors thanks to the everything seasoning.
- This dish pairs well with many dishes, from salads to vegetable mains, rice, and pasta bowls.
- You can easily customize the taste and flavors.
- The dish is vegan, dairy-free, vegetarian and gluten-free.
Ingredient Notes
Beet Greens: The base ingredient of the dish. Their mild and earthy flavor goes well with the seasoning. The greens from any variety of beets will work, though I am partial to golden beet greens.
Olive oil: Acts as the base for sauteing the greens in the pan. Extra virgin olive oil works best.
Garlic: Contributes to the savory flavor of this dish. If you do not have fresh garlic, use half a teaspoon of garlic powder instead.
Everything Bagel Seasoning: Imparts most of the flavors to this hearty veggie side dish (and a slight crunch!).
Salt and Ground Black Pepper: Enhances the overall flavor profile of the beet greens.
Red Pepper Flakes: Optional; adding them will give your dish a nice, subtle, spicy kick.
How to Sauté Beet Greens
- Separate the leaves from the stems, tearing the leaves into bite-sized pieces and cutting the stems into small 1/2- to 1-inch segments.
- Warm the olive oil in a large skillet over medium heat. Add the chopped stems and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
- Mix in the minced garlic and sauté for an additional minute, until fragrant.
- Add the torn beet leaves to the skillet, tossing them with the stems and garlic. Cook for 2–3 minutes, just until the leaves wilt while staying vibrant green.
- Season with everything bagel seasoning, salt, and pepper, tossing gently to coat the greens evenly.
- Remove from heat and, if you like a bit of heat, sprinkle with red pepper flakes.
- Serve immediately and enjoy!
How to Serve Beet Greens
- Served with crunchy toasted walnuts, and a squeeze of lemon juice.
- Paired with vegetarian lasagna, stuffed peppers, or stuffed acorn squash.
- As a topping for quinoa, grain, or rice bowls.
- As a side dish to vegetable mains like aubergine curry, teriyaki tofu, or vegan sausage.
- As a side dish to pasta dishes like sun-dried tomato pasta or oregano pesto pasta.
- Included in veggie wraps alongside hummus, red peppers, or avocados.
- As an ingredient in veggie tacos.
Expert Tips
- Always wash the beet greens well to remove sand, dirt, or debris. Pat them dry with a paper towel before using them to avoid excess moisture in the skillet.
- Like Swiss chard, the stems of beet greens are edible, tender, and flavorful, and we will include them in this dish.
- Don’t overcrowd the pan with greens, as they might turn soggy.
- Taste the dish as you go. Since everything seasoning can be a bit salty, you can omit the salt if needed so the beet greens won’t be overseasoned. Every brand of everything seasoning is slightly different.
- If you like it extra spicy, add red pepper flakes alongside the garlic instead of sprinkling them at the end.
- Don’t overcook the beet greens so they’ll retain their bright color and tenderness.
- Any leftovers should be stored in an airtight container in the refrigerator. With proper storage, they can last for up to three days.
- You can reheat the beet greens on the stove or microwave. If using the stove, add oil, butter, or water to the skillet before reheating the dish.
More Delicious Recipes You Might Love
Vegetarian Beet and Walnut Roast
Sautéed Beet Greens Recipe
Ingredients
- 5 cups beet greens stems included
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon everything bagel seasoning plus additional for garnish
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch red pepper flakes optional
Instructions
- Separate the green leaves from the stems. Chop the stems into small 1/2-1" pieces and tear the leaves into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the chopped stems and sauté for 3–4 minutes, or until they start to soften.
- Stir in the minced garlic and cook for 1 minute longer.
- Add the torn beet leaves to the skillet and toss to combine. Sauté for another 2–3 minutes, until the leaves wilt but remain bright green.
- Sprinkle the everything bagel seasoning, salt, and pepper over the beet greens, and then toss gently to coat.
- Remove the beet greens from the heat.
- Sprinkle with red pepper flakes for a spicy kick, if desired.
- Serve and enjoy!