Easy Sautéed Beets

I don’t know about you, but when I luck out and find beautiful organic beets with lush green tops, I have every intention of making full use of the entire beet right away. More often than I’d like to admit, the beet greens are a sad, slimy mess by the time I actually think to use them….sigh. The other day, I had a nice conversation with the lovely Rebecca Bolden, and she casually mentioned that she sautéed a whole bunch of beet greens and it made a quick and yummy dinner. I thought of Rebecca when I scooped up some nice beets yesterday morning. I made a promise to myself (and the beets) that they would be enjoyed right away, not neglected in the deep crevices of my fridge. As soon as I came home, I immediately washed the beets – I was NOT going to be defeated by slimy greens!

I gently sautéed beets with a generous amount of coconut oil, garlic and a splash of balsamic vinegar. They were ready in minutes and absolutely delicious! Even the resident skeptics in the house thought they were great!

So please, do yourself a favour; don’t miss out on the incredible health benefits of beet greens and stems (step aside, kale). Beet greens are an excellent source of vitamin K, vitamin A, vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, calcium, …they even have protein!

Easy Sauteed Beet Greens and Stems

Beet Greens and Stems
Oil of choice: coconut oil, Ghee, olive oil, avocado oil, butter…
Garlic….as much as you like!
Balsamic vinegar – “splash”
Salt and pepper to taste

Warm oil in pan (I’m a cast iron skillet fan), add garlic, beet greens, and gently toss until greens have wilted. Add a splash of balsamic vinegar, salt and pepper to taste, and enjoy!