As a health-conscious foodie, you’re likely no stranger to the numerous benefits of incorporating more leafy greens into your diet. And among the many varieties, beet greens are often overlooked – but not for long! With their sweet and earthy flavor profile, these nutritious leaves are just begging to be cooked up in a variety of delicious ways. From savory sautés to creamy soups and even sweet treats, we’ve rounded up 20 mouthwatering recipes that showcase the best of beet greens.
In this article, we’ll dive into the world of beet greens cooking, exploring everything from classic pairings like garlic and lemon to more adventurous combinations featuring feta cheese, goat cheese, and even walnuts. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire your next meal.
Stay tuned for our first recipe: [Sauteed Beet Greens with Garlic and Lemon](link to recipe)!
Sauteed Beet Greens with Garlic and Lemon
This simple yet flavorful recipe elevates the humble beet greens to a whole new level. With the pungency of garlic and the brightness of lemon, this side dish is perfect for accompanying your favorite main courses.
Ingredients:
– 1 bunch beet greens (about 4 cups), stems removed and discarded
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the beet greens under cold running water to remove any dirt or debris.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the garlic and saute for 1-2 minutes until fragrant.
4. Add the beet greens in batches, if necessary, to avoid overcrowding. Cook for 2-3 minutes per batch, stirring occasionally, until the leaves are wilted but still crisp.
5. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
Cooking Time: Approximately 10-12 minutes total.
Beet Greens and Feta Stuffed Chicken
Elevate your chicken game with this flavorful and healthy recipe that combines the earthy taste of beet greens with the tanginess of feta cheese. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bunch of beet greens (about 2 cups), chopped
– 1/2 cup crumbled feta cheese
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped beet greens, crumbled feta cheese, and minced garlic.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the beet green-feta mixture, dividing it evenly among the four breasts.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Creamy Beet Greens and Potato Soup
This comforting soup combines the earthy sweetness of beets with the richness of potatoes, all wrapped up in a creamy broth. Perfect for a chilly evening or as a nutritious pick-me-up any time of the year.
Ingredients:
– 2 medium beets
– 1 large onion, chopped
– 3-4 cups beet greens (fresh or frozen)
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: 1 teaspoon Dijon mustard for added flavor
Instructions:
1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for about 45 minutes, or until tender.
2. In a large pot, sauté onion and garlic in butter until softened. Add beet greens and cook until wilted.
3. Add roasted beets, potatoes, salt, and pepper to the pot. Pour in enough chicken broth to cover the ingredients.
4. Bring soup to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
6. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Beet Greens Pesto Pasta
This vibrant pasta dish celebrates the sweet earthiness of beet greens and the richness of pesto sauce. A perfect combination for a quick and flavorful weeknight meal.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups beet greens, stems removed and chopped
– 1/3 cup freshly made pesto sauce (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped beet greens and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
3. Add cooked pasta to the skillet with the beet greens. Toss to combine, adding some reserved pasta water if needed to achieve a creamy consistency.
4. Stir in pesto sauce and adjust seasoning as desired.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Beet Greens and Goat Cheese Tart
This savory tart combines the earthy sweetness of beet greens with the tanginess of goat cheese, perfect for a light yet satisfying meal or as an appetizer. The flaky pastry crust adds a delightful textural element to this flavorful dish.
Ingredients:
– 1 package frozen beet greens, thawed
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add beet greens to the skillet; cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Spread cooked beet greens mixture onto one half of the pastry, leaving a 1/2-inch border. Top with crumbled goat cheese.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush top with egg wash (beaten egg mixed with a little water) and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Spicy Beet Greens Stir-Fry with Tofu
A flavorful and nutritious stir-fry that combines the earthy sweetness of beet greens with the spiciness of chili flakes and the creaminess of tofu.
Ingredients:
– 1 bunch beet greens, chopped
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Optional: 1 tablespoon soy sauce (for added depth of flavor)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden, about 3-4 minutes. Remove from pan.
3. Add onion, garlic, and ginger; cook until the onion is translucent, about 2-3 minutes.
4. Add beet greens, chili flakes, salt, and pepper. Stir-fry until the greens are wilted, about 2-3 minutes.
5. Return the tofu to the pan and stir-fry for an additional minute.
6. Serve hot, garnished with optional soy sauce if desired.
Cooking Time: 10-12 minutes
Beet Greens and White Bean Stew
This hearty stew combines the earthy sweetness of beet greens with the creamy richness of cannellini beans, perfect for a cozy dinner or lunch. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 bunch beet greens (about 2 cups)
– 1 can cannellini beans (15 oz), drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the beet greens, vegetable broth, and cannellini beans. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are tender.
Cooking Time: 25-30 minutes
Roasted Beet Greens with Balsamic Glaze
Elevate your meal with this flavorful and nutritious side dish that highlights the sweetness of roasted beet greens paired with a tangy balsamic glaze.
Ingredients:
– 4 cups beet green leaves (fresh or frozen)
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or toasted pine nuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the beet greens and remove any stems or tough leaves.
3. In a large bowl, toss the beet greens with olive oil, garlic, salt, and pepper until well coated.
4. Spread the beet greens on a baking sheet in a single layer and roast for 10-12 minutes, or until slightly wilted.
5. While the beet greens are roasting, reduce the balsamic vinegar to a glaze by cooking it over low heat for about 5 minutes.
6. Remove the beet greens from the oven and toss with the balsamic glaze. Serve hot, garnished with feta cheese or toasted pine nuts if desired.
Cooking Time: 15-17 minutes
Beet Greens and Mushroom Risotto
This creamy risotto combines the earthy flavors of beet greens and mushrooms with a hint of parmesan cheese, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini and shiitake), sliced
– 2 cups beet greens, chopped
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add beet greens and cook until wilted, about 2-3 minutes.
4. In a separate pot, combine broth and Arborio rice. Bring to a simmer and cook, stirring occasionally, until liquid is absorbed and rice is tender, about 20-25 minutes.
5. Stir in butter and parmesan cheese. Season with salt and pepper to taste.
6. Serve risotto topped with mushroom and beet green mixture.
Cooking Time: 30-40 minutes
Beet Greens Smoothie with Apple and Ginger
Packed with nutrients and a burst of flavor, this smoothie is the perfect way to start your day or recharge after a workout.
Ingredients:
– 2 cups beet greens (fresh or frozen)
– 1/2 apple, cored
– 1-inch piece of fresh ginger
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the beet greens, apple, and ginger to a blender.
2. Pour in the almond milk and add the honey.
3. Blend on high speed until the mixture is smooth and creamy.
4. Taste and adjust the sweetness or consistency as needed.
5. Add ice cubes if you prefer a thicker texture.
Cooking Time: 5 minutes
Beet Greens and Quinoa Salad with Citrus Dressing
This refreshing salad combines the earthy sweetness of beet greens with the nutty flavor of quinoa, all tied together with a bright and tangy citrus dressing.
Ingredients:
– 1 cup cooked quinoa
– 2 cups beet green leaves (chopped)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup diced red bell pepper
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, beet greens, parsley, mint, and red bell pepper.
2. In a small bowl, whisk together citrus dressing ingredients until well combined.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes (depending on cooking quinoa)
Beet Greens and Chickpea Curry
This recipe combines the earthy sweetness of beet greens with the creamy richness of chickpeas, all wrapped up in a aromatic curry sauce. Perfect for a quick and easy weeknight dinner or as a nutritious addition to your meal prep routine.
Ingredients:
– 1 bunch beet greens, stems removed and chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can coconut milk (14 oz)
– 2 cups water
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper; cook for 1 minute.
4. Add chickpeas and beet greens; stir to combine.
5. Pour in coconut milk and water; bring to a simmer.
6. Reduce heat to low and let curry simmer for 15-20 minutes or until the greens are tender.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Beet Greens Wrapped Salmon with Dill Sauce
This recipe combines the flavors of salmon and dill with the earthy sweetness of beet greens, all wrapped up in a neat little package. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 bunch beet greens
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup dill sauce (see below)
– Salt and pepper to taste
Dill Sauce:
– 1 cup Greek yogurt
– 1/4 cup chopped fresh dill
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Rinse beet greens and chop off stems. Blanch in boiling water for 30 seconds, then shock in an ice bath.
3. Wrap each salmon fillet with a few leaves of blanched beet greens, securing with toothpicks if needed.
4. Drizzle olive oil over the salmon, then sprinkle with minced garlic.
5. Bake for 12-15 minutes or until cooked through.
6. Serve with dill sauce spooned on top.
Cooking Time: 15 minutes
Beet Greens and Lentil Soup
A hearty and nutritious soup that combines the earthy flavor of beet greens with the comforting warmth of lentils. Perfect for a cozy evening meal or as a healthy lunch option.
Ingredients:
– 1 bunch beet greens, stems removed and chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes
– Salt and pepper to taste
– Fresh lemon wedges (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped beet greens, lentils, vegetable broth, and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, with fresh lemon wedges if desired.
Cooking Time: 30-40 minutes
Beet Greens Chips with Sea Salt
Discover the delight of beet greens chips, a tasty and healthy snack that’s surprisingly easy to make. This recipe brings out the natural sweetness of beet greens and pairs it with the perfect crunch from sea salt.
Ingredients:
– 1 bunch beet greens (about 4-6 cups)
– 2 tablespoons olive oil
– Salt, to taste
– Sea salt, for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. Remove the stems and tear the leaves into bite-sized pieces.
3. In a bowl, toss beet greens with olive oil, salt, and a pinch of black pepper until evenly coated.
4. Line a baking sheet with parchment paper. Spread the beet greens mixture in a single layer.
5. Bake for 12-15 minutes or until crispy and slightly caramelized.
6. Remove from oven and sprinkle with sea salt to taste.
7. Serve warm, enjoy!
Cooking Time: 12-15 minutes
Beet Greens and Sweet Potato Hash
This recipe combines the earthy sweetness of roasted sweet potatoes with the slightly bitter flavor of beet greens, all in a crispy hash. Perfect for brunch or as a side dish, this recipe is easy to make and packed with nutrients.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of beet greens, washed and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and lightly caramelized.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
5. Add the chopped beet greens to the skillet and cook until wilted, about 3-4 minutes.
6. Combine the roasted sweet potatoes and wilted beet greens in the skillet. Season with salt, pepper, and any desired additional seasonings.
7. Serve hot and enjoy!
Cooking Time: Approximately 30-40 minutes.
Beet Greens and Ricotta Stuffed Shells
Elevate your pasta game with this creative twist on classic stuffed shells. Sweet beet greens add a pop of color and flavor to the creamy ricotta filling.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen beet greens, thawed and chopped
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, salt, and pepper. Stir until smooth.
4. Add chopped beet greens to the ricotta mixture and stir until well combined.
5. Stuff each cooked pasta shell with the beet green-ricotta mixture.
6. Place stuffed shells in a baking dish and cover with marinara sauce.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Beet Greens and Caramelized Onion Pizza
This recipe combines the earthy sweetness of beet greens with the deep flavor of caramelized onions on a crispy pizza crust, creating a unique and delicious combination.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 bunch beet greens, stems removed and chopped
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Make the pizza dough by combining warm water, sugar, yeast, flour, and salt in a bowl. Knead for 5 minutes, then let rise for 1 hour.
3. Caramelize onions by cooking sliced onions and minced garlic in olive oil over medium heat for 20-25 minutes or until dark brown.
4. Roll out pizza dough to desired thickness. Top with caramelized onions, beet greens, mozzarella cheese, and Parmesan cheese.
5. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 30-40 minutes
Beet Greens and Walnut Pesto Crostini
Elevate your snack game with this unique combination of earthy beet greens, rich walnut pesto, and crispy crostini. Perfect for a quick appetizer or as a flavorful addition to your favorite meal.
Ingredients:
– 1 bunch beet greens (about 2 cups), stems removed
– 1/4 cup walnuts
– 1/3 cup freshly grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 baguette, sliced into 1/4-inch thick rounds (about 24 slices)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, blend beet greens until coarsely chopped.
3. Add walnuts, Parmesan cheese, olive oil, and garlic; process until smooth.
4. Season with salt and pepper to taste.
5. Arrange crostini slices on a baking sheet. Drizzle with olive oil and toast in the oven for 10-12 minutes or until crispy.
6. Spread about 1 tablespoon of beet green pesto on each toasted crostini slice. Serve immediately.
Cooking Time: 15-18 minutes (includes toasting time)
Beet Greens and Bacon Frittata
Elevate your breakfast game with this savory and flavorful frittata featuring sweet beet greens and crispy bacon. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 6 large eggs
– 2 cups beet greens, chopped
– 4 slices of bacon, diced
– 1 small onion, finely chopped
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and cook until translucent. Add the beet greens and cook until wilted. Season with salt and pepper to taste.
4. In a large bowl, whisk together eggs and a pinch of salt. Pour the egg mixture over the cooked beet greens and bacon in the skillet.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the eggs are set.
6. Remove from oven and sprinkle with shredded cheese (if using). Let it cool slightly before slicing and serving.
Cooking Time: 20-25 minutes
Summary
Discover the delicious world of beet greens with these 20 flavorful recipes. From savory dishes like Sauteed Beet Greens with Garlic and Lemon to sweet treats like Beet Greens Smoothie with Apple and Ginger, there’s something for everyone. Try pairing beet greens with chicken, pasta, or quinoa for a nutritious meal. Or, add some heat with Spicy Beet Greens Stir-Fry with Tofu. These recipes showcase the versatility of beet greens and provide inspiration for incorporating this superfood into your daily cooking routine.
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