Beet greens are so tender and delicious, you’ll wonder why you ever tossed them out in the first place!

Just a little garlic and lemon juice transforms the stems and leaves into a deliciously tender side dish that’s packed with flavor and nutrition!

bowl of Sauteed Beet Greens with lemon slice

An Easy Beet Greens Recipe

  • The best use for your garden-fresh beet greens. They’re healthy and packed with flavor.
  • This recipe uses both the leaves and stems to turn raw beet greens into a deliciously seasoned sauteed side dish.
  • An easy and quick dish, ready in under 15 minutes
  • Packed full of nutrients from fresh, natural ingredients
  • Perfectly balances tangy lemon, aromatic garlic, and earthy beet greens
  • A great way to add a touch of elegance to any meal.

Ingredients in Sautéed Beet Greens

Beet Greens – Choose stems and leaves that are fresh and firm. Cut or tear them into equally sized pieces. You’ll want to separate the stems from the leaves as they will cook at different rates.

Seasonings – Real butter and fresh lemon juice are key to bringing out the best flavor of sauteed beet greens and will offset any bitterness.

Flavor: Garlic adds flavor. Swap the olive oil for a bit of bacon grease to add a smoky flavor to the greens if desired. Add a few red pepper flakes for color and a little heat, or save a little lemon zest as a garnish!

Beet Greens and a lemon wedge in a white bowl

How to Saute Beet Greens

This recipe also works with other greens like radish greens or mustard greens.

  1. Wash beet greens to remove any grit, dirt, or debris.
  2. Simmer the stems until fork-tender and drain per the recipe below.
  3. Add the beet leaves, garlic, olive oil, salt, and pepper to the pan. Squeeze lemon juice over the greens and sauté until the leaves are wilted.
  4. Remove from heat, stir in butter, and season to taste.
Sauteed Beet Greens in a navy blue bowl with lemon wedge

Storing Sautéed Beet Greens

Keep leftover sauteed beet greens in a covered container in the refrigerator for up to 4 days and reheat in the microwave or add to a veggie soup or a hearty chicken stew. Freeze-cooled beet greens in a zippered bag for up to 4 months, however, once thawed, their texture may change but their flavor will be just as delicious!

More Great Greens

Did you make these Sauteed Beet Greens? Leave us a rating and a comment below!

Sauteed Beet Greens in a navy blue bowl with lemon wedge
4.94 from 46 votes↑ Click stars to rate now!
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Sauteed Beet Greens

Beet Greens, minced garlic, and freshly squeezed lemon juice are combined and cooked until tender, then tossed with butter
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings



  • 1 bundle beet greens
  • 1 cup water
  • 1 clove garlic
  • ½ lemon
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • salt & pepper to taste


  • Wash beet greens and separate stems from leaves. Cut the stems into 1" pieces, and chop the leaves.
  • In a nonstick pan, add the stems and 1 cup of water. Cover and simmer for 4-7 minutes or until they're fork-tender. Drain well.
  • Add the garlic, olive oil, salt, and pepper to the pan, squeezing the lemon over the greens. Sauté for 2-3 minutes, or until the greens are wilted.
  • Remove the pan from the heat, stir in the butter and salt and pepper to taste.


A bundle of beet greens is greens from about 4 to 5 beets.
4.94 from 46 votes

Nutrition Information

Calories: 55 | Carbohydrates: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 91mg | Vitamin A: 665IU | Vitamin C: 10.2mg | Calcium: 15mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Sauteed Beet Greens with lemon dressing and a title
bowl of Sauteed Beet Greens with writing
close up of Sauteed Beet Greens ingredients with a title
ingredients in a bowl to make Sauteed Beet Greens and plated dish with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Had a smoothie for breakfast with beets in it so decided to chop the stalks off of the whole bunch. Just made this recipe for lunch. Sprinkled some pepitas and roasted chickpeas on it along with a splash of hot sauce. Very tasty. Was a tad gritty. Guess I didn’t wash the stalks off well enough. Recipe didn’t specifically state when to add the chopped leaves so I assumed it was after steaming the stalks. I will definitely make this again. Might use veggie broth instead of oil next time to cut down on the calories. Oh and I used vegan butter. Since trying to switch to a whole-food plant-based way of eating I’ve discovered many new things like this that I never had before.5 stars

  2. Made these beet greens (minus the stems) last night. They were fabulous. I think this will be on a weekly rotation in our house. Thank you!!!

  3. This recipe was fabulous. I added cooked orzo to make it a main course and I shaved fresh parmigiana on top, so good, thank you !

  4. Wow! So easy and delicious. The lemon really brightens up the greens. Will never make them any other way.5 stars

  5. This was honestly the first time ever eating and cooking beet greens and it was so easy and delicious! This recipe is a hit for me and would use this again when making it for my family.5 stars

  6. I made this tonight from my garden beets. We pulled ONE beet, and it had all kinds of stems and leaves. Enough for my husband and I to have a nice serving each for dinner. Good recipe!4 stars

  7. This was surprisingly tasty. It was my first experience eating beet greens and honestly; I wasn’t expecting much! The fresh lemon is a great idea b/c it justifies the bitter taste of the greens . I ended up sautéeing them in 1 T butter and 1 T Meyers lemon infused olive oil and I added some cooked lentils for some protein and made a meal of it. if you are reading this and think there is a possibility you would like these, then I would say go for it! If you husband is saying NO Way would I eat that, then he is probably right about that too4 stars

  8. Absolutely delicious!

    I left out out garlic, but instead I picked a fresh lemon off my tree. That more than made up for leaving out the garlic!

    Thank you so much for such a great recipe.

  9. This was great but I tweaked it a bit. I omitted the butter and garlic and used ginger and cumin. It came out  wonderful! 4 stars

  10. Very first very attempt using beet greens. Thanks for the details. Didnt have lemon juice so i used white vinegar. Worked out well. Nice flavor. Thanks so much.

    1. I am so glad you enjoyed this recipe and were able to make it work with what you had on hand!

  11. Your picture for the Beet Greens recipe is wonderful except the picture actually shows Swiss Chard! I am sure it is delicious!

  12. I am always looking for more recipes for beet greens as I use beets in smoothies. These sauteed greens look so good, I can’t wait to make them!