Don't Ditch the Greens - Sauteed Beet Stems Recipe

Nothing beats a farmer’s market vegetable haul! One of our favorite veggies to buy fresh is beets. While there are endless beet recipes - from shredded beet slaw to pureed beet dip - our go-to is good old fashioned roasted beets and sautéed beet stems.  

Sautéed beet stems is a great way to use the entire beet (no more waste!).  They taste very similar to sautéed spinach, and with just a few simple ingredients and steps you can transform these compost-bound greens into a tasty side dish!

Sauteed Beet Greens by Sun & Swell Foods


Sautéed Beet Stems


  • Olive oil
  • Beet stems - cleaned and chopped (make sure to clean thoroughly - they often have a lot of dirt on them!)
  • Salt and pepper


  1. Heat sauté pan coated with olive oil
  2. Keep on medium heat, add the beet greens
  3. Toss until greens are wilted (5-8 minutes)
  4. Season to taste with salt and pepper