Sautéed Beet Tops (Red Beet Greens)
I love beet tops, as in this super quick and easy recipe. I was first introduced to red beet greens by Italian friends. My mother never used them, although she often made red beets. If my grandmother used them, it probably would have been in a soup. But they are so tasty on their own. Serve as is or roast the beets, as in the similar and related recipes links, and place on top of the greens.
(Pictured with beet, turnip and radish greens.)
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1-1/2 pounds beet tops, washed and cut into 3-inch lengths
- Salt and pepper to taste
- Water if needed
Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cover and sauté until tender, about 10 minutes, adding a little water if needed for moisture to prevent scorching. Serve hot or at room temperature.
Notes: If desired, you can use a combination of baby root vegetable tops, such as beets, turnips and radishes as pictured at right, or other baby greens.
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Roasted Beet Salad with Goat Cheese and Vinaigrette