Don’t Toss Those Tops!
How many times have you bought a beautiful bunch of beets, only to twist off the lush, leafy greens and toss them straight into the compost bin? If you’re nodding in agreement, you’re not alone. But here’s a secret every chef knows: beet greens are a culinary treasure, not trash.
They are not only entirely edible but are also packed with even more nutrients than the beetroots themselves. This practice of using the whole vegetable, from root to leaf, is the heart of the “root-to-stem” cooking movement. It reduces food waste, saves money, and unlocks a world of flavor.
Today, we’re celebrating the entire beet plant with a recipe that is as beautiful as it is delicious: Sweet and Citrusy Beets with Beet Greens. This dish is a perfect harmony of earthy, sweet, and tangy flavors, creating a vibrant side that will steal the show at any dinner table.Sweet and Citrusy Beets
Why You’ll Love This Recipe
- Zero-Waste Cooking: You use the entire beet bunch, leaving nothing behind.
- Nutritional Powerhouse: Beets and their greens are loaded with vitamins, minerals, and antioxidants.
- Vibrant Colors: The deep magenta of the beets against the bright green leaves makes for a stunning presentation.
- Perfect Flavor Balance: The natural sweetness of roasted beets is perfectly complemented by a bright, citrusy glaze and the slight bitterness of the sautéed greens.
- Incredibly Versatile: This dish pairs wonderfully with a wide variety of mains, from roasted chicken and grilled fish to hearty grain bowls.
The Nutritional Bounty: More Than Just a Pretty Vegetable
Before we dive into the recipe, let’s appreciate why beets are a true superfood.
The Roots (Beets): The brilliantly colored roots are famous for their high concentration of nitrates, which can help improve blood flow and lower blood pressure. They are also a great source of folate, manganese, potassium, and vitamin C. Their unique color comes from betalains, powerful antioxidants with anti-inflammatory properties.
The Greens: Don’t be fooled by their role as a “free extra.” Beet greens are nutritional superstars in their own right. They are packed with:
- Vitamin K: Essential for blood clotting and bone health.
- Vitamin A: Critical for vision, immune function, and skin health.
- Vitamin C: A potent antioxidant for immune support and collagen production.
- Fiber: Promotes digestive health.
They are similar in taste and nutrition to Swiss chard (they are, in fact, close relatives).
By cooking the roots and greens together, you’re creating a dish that is a comprehensive boost for your health.
Selecting and Prepping Your Beets
Choosing the Best Bunches:
Look for beets that are firm to the touch with smooth skin. The most important part for this recipe is the greens! Seek out bunches with fresh, vibrant, and crisp leaves. Avoid any with wilted, yellowing, or slimy greens.
Preparation is Key:
- Separate: Gently twist off the greens from the beetroot, leaving about an inch of stem attached to the root to prevent bleeding during cooking.
- Clean the Greens: Beet greens can be very sandy. Submerge them in a large bowl of cold water and swish them around. Let the grit settle at the bottom, then lift the greens out and repeat if necessary. Dry them in a salad spinner or with a kitchen towel.
- Clean the Roots: Scrub the beets thoroughly under running water to remove any dirt. There’s no need to peel them before roasting—the skin helps hold in moisture and nutrients, and it becomes tender after cooking.
Recipe: Sweet and Citrusy Beets with Beet Greens
This recipe uses a two-step process: roasting the beets to concentrate their sweetness and then quickly wilting the greens for a fresh, tender texture.
Prep Time: 15 minutes | Cook Time: 45-60 minutes | Total Time: 1 – 1.5 hours | Serves: 4 as a side
Ingredients:
- 1 large bunch of beets with fresh greens (about 4-5 medium beets)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 small shallot, finely minced
- 1 large orange
- 1 tablespoon pure maple syrup or honey
- 1 tablespoon apple cider vinegar
- Optional garnish: 2 tablespoons of chopped toasted walnuts or pecans, crumbled goat cheese or feta.
Instructions:
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beetroots. Pat them dry and cut them into 1-inch wedges or cubes.
- Place the beet wedges on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Fold the foil around the beets to create a sealed packet.
- Roast for 45-60 minutes, or until the beets are easily pierced with a fork. The cooking time will depend on the size of your beet pieces.
Step 2: Prepare the Citrus Glaze
- While the beets are roasting, zest the entire orange into a small bowl.
- Juice the orange you should get about 1/3 to 1/2 cup of juice.
- In a small saucepan, combine the fresh orange juice, maple syrup, and apple cider vinegar. Bring to a simmer over medium heat.
- Reduce the heat to low and let it simmer gently for 10-15 minutes, until it reduces by about half and becomes slightly syrupy. Stir in the orange zest and set aside.
Step 3: Sauté the Greens
- Chop the cleaned and dried beet greens, separating the tougher stems from the more tender leaves. Chop the stems into 1/2-inch pieces.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallot and chopped beet stems and sauté for 3-4 minutes until they begin to soften.
- Add the chopped beet leaves and a pinch of salt. Sauté, tossing frequently, for 2-3 minutes until the leaves are wilted and tender.
Step 4: Bring It All Together
- Once the beets are done roasting, carefully open the foil packet (beware of the steam).
- Add the roasted beets to the skillet with the sautéed greens.
- Pour the reduced citrus glaze over everything.
- Gently toss everything together over low heat for one minute until the beets and greens are beautifully coated in the glossy, sweet-and-tangy glaze.
- Taste and adjust seasoning with more salt or pepper if needed.
Step 5: Serve
Transfer the Sweet and Citrusy Beets with Beet Greens to a serving dish. Garnish with your choice of toasted nuts for crunch or crumbled cheese for a creamy, salty contrast. Serve immediately and enjoy!
Serving Suggestions and Variations
- Make it a Meal: Turn this side into a main course by serving it over a bed of quinoa or farro and topping it with a soft-boiled egg or grilled chicken.
- Herb It Up: Fresh herbs like dill, thyme, or chives add a wonderful layer of freshness.
- Spice It Up: A pinch of red pepper flakes added with the shallot can introduce a subtle heat.
- Different Citrus: Feel free to experiment with blood oranges for a deeper color or a lemon for a sharper tang.
Conclusion: A Dish Worth Rooting For
This recipe for Sweet and Citrusy Beets with Beet Greens is more than just a way to prepare a vegetable; it’s a philosophy on a plate. It’s about respecting our ingredients, reducing waste, and discovering the incredible potential hiding in every part of our food.
The result is a dish that delights all the senses: stunningly vibrant to look at, wonderfully aromatic from the citrus, and offering a perfect play of textures and flavors in every bite. So next time you bring home a bunch of beets, see it for what it truly is: two delicious vegetables in one. Give this recipe a try, and you might never look at beet greens the same way again.
