Aren’t beet greens one of those wonderfully versatile ingredients that often get overlooked? These leafy tops are not only packed with nutrients but can transform into quick dinners, vibrant salads, and comforting sautés with just a few simple ingredients. If you’re looking to make the most of your fresh beets from root to leaf, you’re in for a treat—discover 20 delicious ways to enjoy them right here!
Beet Greens and Feta Stuffed Phyllo Triangles
Forget wasting those vibrant beet tops—these crispy phyllo triangles transform humble greens into an impressive appetizer. Fresh beet greens provide earthy depth while briny feta adds salty contrast, all wrapped in shatteringly crisp layers.
Ingredients
– 1 bunch fresh beet greens with vibrant red stems
– 8 ounces crumbly Greek feta cheese
– 1 small yellow onion, finely diced
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup chopped fresh dill
– 1/4 teaspoon finely ground black pepper
– 12 sheets delicate phyllo dough
– 1/2 cup melted unsalted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wash the fresh beet greens thoroughly, then chop both leaves and tender stems into 1/2-inch pieces.
3. Heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Sauté the finely diced yellow onion for 5 minutes until translucent and fragrant.
5. Add the chopped beet greens and cook for 3 minutes until wilted but still bright green.
6. Transfer the vegetable mixture to a bowl and let cool completely to prevent soggy phyllo.
7. Crumble the Greek feta cheese directly into the cooled vegetable mixture.
8. Stir in the chopped fresh dill and finely ground black pepper until evenly combined.
9. Unwrap the delicate phyllo dough and cover with a damp towel to prevent drying.
10. Place one phyllo sheet on your work surface and brush lightly with melted unsalted butter.
11. Layer a second phyllo sheet on top and brush again with melted butter.
12. Cut the buttered phyllo stack lengthwise into 4 equal strips.
13. Place 1 tablespoon of filling at the bottom of each phyllo strip.
14. Fold the bottom corner over the filling to form a triangle, then continue folding like a flag.
15. Repeat with remaining phyllo and filling, keeping unused sheets covered.
16. Arrange triangles on the prepared baking sheet and brush tops with remaining melted butter.
17. Bake for 18-20 minutes until golden brown and crisp.
18. Remove from oven and let rest for 5 minutes before serving.
Unbelievably crisp phyllo shatters to reveal the tender, earthy filling with briny feta notes. These triangles maintain their structural integrity while offering contrasting textures in every bite. Serve them warm with a drizzle of honey for sweet-salty balance or alongside a lemony yogurt dip for added freshness.
Spicy Stir-Fried Beet Greens with Ginger
Unearth a vibrant side dish that transforms humble beet greens into something spectacular. This quick stir-fry delivers bold flavor and tender-crisp texture in minutes. Ginger and garlic create an aromatic base that perfectly complements the greens’ earthy notes.
Ingredients
– 1 large bunch fresh beet greens with vibrant red stems
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon crushed red pepper flakes
– 2 tablespoons soy sauce
– 1 teaspoon rice vinegar
– 1 tablespoon toasted sesame seeds
Instructions
1. Separate beet green leaves from their thick red stems using a sharp knife.
2. Chop stems into ½-inch pieces and roughly tear leaves into 2-inch pieces.
3. Heat toasted sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
4. Add chopped beet stems and cook for 2 minutes until slightly softened.
5. Stir in finely minced garlic and freshly grated ginger, cooking for 30 seconds until fragrant.
6. Add crushed red pepper flakes and toast for 15 seconds to release their oils.
7. Pile in torn beet greens and toss continuously with tongs for even cooking.
8. Cook greens for 3-4 minutes until wilted but still bright green and slightly crisp.
9. Pour soy sauce around the edge of the pan to caramelize slightly before mixing.
10. Drizzle rice vinegar over greens and toss to combine.
11. Remove from heat and sprinkle with toasted sesame seeds.
12. Serve immediately while hot.
Nothing beats the satisfying crunch of stems against silky wilted leaves. The spicy kick builds gradually while ginger provides bright contrast. Try it alongside grilled salmon or fold into warm rice bowls for a complete meal.
Roasted Beet Greens Chips with Sea Salt
Zesty roasted beet greens transform into crispy chips with minimal effort. These vibrant greens crisp up beautifully in the oven, offering a nutritious snack alternative. You’ll be amazed how simple ingredients create such satisfying crunch.
Ingredients
– 8 cups fresh beet greens with sturdy stems removed
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 300°F and position racks in upper and lower thirds.
2. Wash beet greens thoroughly in cold water to remove any grit, then spin dry in a salad spinner.
3. Pat greens completely dry with clean kitchen towels—moisture prevents proper crisping.
4. Tear larger leaves into 2-inch pieces, discarding any thick central stems that remain.
5. Drizzle olive oil over greens in a large bowl, using your hands to coat every surface evenly.
6. Arrange greens in single layers on two parchment-lined baking sheets, ensuring no overlap.
7. Sprinkle sea salt and black pepper evenly across all greens on both trays.
8. Bake for 15 minutes, then rotate trays between upper and lower racks for even cooking.
9. Continue baking 5-10 more minutes until edges curl and chips turn deep green with slight browning.
10. Remove from oven when chips feel completely dry and crisp to the touch.
11. Transfer chips to cooling racks immediately—they’ll continue crisping as they cool.
12. Store any leftovers in an airtight container up to 3 days to maintain crunch. Seriously addictive with their paper-thin crispness and earthy saltiness, these chips deliver satisfying snap with each bite. Serve them alongside sandwiches instead of potato chips or crumble over salads for extra texture.
Beet Greens and Goat Cheese Tart
Tender beet greens and tangy goat cheese create a stunning savory tart that’s surprisingly simple to make. This rustic dish transforms humble ingredients into an elegant centerpiece perfect for brunch or light dinner. The flaky crust and creamy filling deliver restaurant-quality results with home kitchen ease.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3-4 tbsp ice water
– 2 tbsp rich extra-virgin olive oil
– 1 medium yellow onion, thinly sliced
– 2 garlic cloves, minced
– 4 cups fresh beet greens, stems removed and chopped
– 4 oz creamy goat cheese, crumbled
– 2 large farm-fresh eggs
– ½ cup heavy cream
– ¼ tsp freshly grated nutmeg
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a food processor, pulsing until mixture resembles coarse crumbs.
2. Add 3-4 tablespoons ice water one tablespoon at a time, pulsing just until dough comes together when pressed between fingers.
3. Tip: Handle dough minimally to prevent butter from melting and ensure flaky crust texture.
4. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes until firm.
5. Preheat oven to 375°F and place rack in center position.
6. Roll chilled dough into a 12-inch circle on a lightly floured surface.
7. Transfer dough to a 9-inch tart pan, pressing gently into edges and trimming excess.
8. Prick bottom of crust thoroughly with a fork to prevent bubbling during baking.
9. Line crust with parchment paper and fill with pie weights or dried beans.
10. Blind bake crust for 15 minutes until edges are lightly golden.
11. Remove weights and parchment, then bake crust for 5 more minutes until bottom appears dry.
12. Heat 2 tablespoons olive oil in a large skillet over medium heat.
13. Add thinly sliced onion and cook for 8-10 minutes until softened and lightly caramelized.
14. Stir in minced garlic and cook for 1 minute until fragrant.
15. Add 4 cups chopped beet greens and cook for 3-4 minutes until wilted but still bright green.
16. Tip: Don’t overcrowd the skillet when wilting greens to ensure even cooking and prevent steaming.
17. Whisk together 2 large eggs, ½ cup heavy cream, ¼ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
18. Spread cooked beet green mixture evenly over the pre-baked crust.
19. Sprinkle 4 ounces crumbled goat cheese evenly over the greens.
20. Pour egg mixture carefully over the filling, ensuring even distribution.
21. Tip: Let tart rest for 5 minutes after baking for cleaner slices and easier serving.
22. Bake at 375°F for 25-30 minutes until filling is set and top is golden brown.
23. Cool tart on wire rack for 10 minutes before slicing.
Creamy goat cheese melts into the earthy beet greens, creating a luxurious texture against the crisp, buttery crust. Serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette for contrasting freshness. The tart maintains its structural integrity beautifully when cooled, making it ideal for picnics or packed lunches.
Beet Greens Pesto Pasta with Pine Nuts
Vibrant beet greens transform into a brilliant pesto that clings perfectly to pasta. This quick dish delivers earthy flavors balanced by nutty richness. You’ll have dinner ready in under 30 minutes.
Ingredients
- 8 ounces dried linguine pasta
- 4 cups packed fresh beet greens, stems removed
- 1/2 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse sea salt
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add 8 ounces dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, combine 4 cups packed fresh beet greens, 1/2 cup toasted pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan cheese, and 1/2 teaspoon coarse sea salt in a food processor.
- Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides with a spatula between pulses.
- With the food processor running on low, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto becomes smooth and emulsified.
- Add 1 tablespoon fresh lemon juice and pulse 2-3 times to incorporate.
- Reserve 1/2 cup of the starchy pasta water before draining the cooked linguine.
- Return the drained pasta to the warm pot and immediately add the beet greens pesto.
- Toss the pasta with the pesto, adding 2-3 tablespoons of reserved pasta water to create a silky sauce that coats every strand.
- Serve immediately while the pasta is still warm.
Rich emerald pesto clings to each strand of linguine, creating a velvety coating that’s both substantial and light. The earthy beet greens mingle with toasty pine nuts and sharp Parmesan for a complex flavor profile. For an elegant presentation, top with extra pine nuts and a drizzle of olive oil just before serving.
Braised Beet Greens with Bacon and Onions
Very few things beat the earthy simplicity of braised greens. Vibrant beet tops transform into silky perfection when cooked low and slow. This version gets extra depth from smoky bacon and sweet caramelized onions.
Ingredients
– 6 slices thick-cut smoked bacon, chopped into ½-inch pieces
– 1 large yellow onion, thinly sliced
– 2 bunches fresh beet greens, stems removed and leaves roughly chopped
– 3 cloves garlic, minced
– ½ cup low-sodium chicken broth
– 2 tablespoons apple cider vinegar
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Place chopped bacon in a large Dutch oven over medium heat.
2. Cook bacon for 8-10 minutes until fat renders and pieces become crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of rendered fat in the pot.
4. Add sliced onions to the hot bacon fat.
5. Cook onions for 12-15 minutes, stirring occasionally, until golden brown and caramelized.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add chopped beet greens in two batches, wilting each addition before adding more.
8. Pour in chicken broth and apple cider vinegar.
9. Season with kosher salt and cracked black pepper.
10. Reduce heat to low, cover pot, and simmer for 25-30 minutes until greens are tender.
11. Stir in reserved crispy bacon during the last 5 minutes of cooking.
12. Remove from heat and let rest for 5 minutes before serving.
Comforting silky greens melt against the salty bacon bits. Creamy texture makes this perfect alongside roasted chicken or folded into warm grains. Consider topping with a soft-poached egg for extra richness.
Beet Greens and Sweet Potato Hash
Rustic and nutrient-packed, this vibrant hash transforms humble ingredients into a satisfying meal. Ready in under 30 minutes, it’s perfect for busy mornings or quick dinners. The sweet potatoes caramelize beautifully while the beet greens wilt into tender perfection.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium sweet potato, peeled and diced into ½-inch cubes
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 bunch fresh beet greens, stems removed and leaves roughly chopped
– 4 large farm-fresh eggs
– ½ teaspoon smoked paprika
– ¼ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Heat 2 tablespoons rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 medium sweet potato, peeled and diced into ½-inch cubes, spreading them in a single layer.
3. Cook sweet potatoes undisturbed for 5 minutes to develop a golden-brown crust on one side.
4. Stir sweet potatoes and add 1 small yellow onion, finely chopped, cooking for 3 minutes until onions soften.
5. Add 2 cloves garlic, minced, and cook for 1 minute until fragrant.
6. Sprinkle in ½ teaspoon smoked paprika, ¼ teaspoon coarse sea salt, and ¼ teaspoon freshly cracked black pepper, stirring to coat evenly.
7. Add 1 bunch fresh beet greens, stems removed and leaves roughly chopped, in batches if needed, wilting for 2 minutes until tender.
8. Create 4 wells in the hash mixture using a spoon.
9. Crack 4 large farm-fresh eggs directly into the wells.
10. Cover the skillet and cook for 4–5 minutes until egg whites are fully set but yolks remain runny.
11. Remove from heat and let rest for 1 minute before serving. Use a cast-iron skillet for even heat distribution and better browning. Wilt beet greens in batches to prevent steaming instead of sautéing. Covering the skillet traps steam, cooking the eggs evenly without flipping. Uncover to reveal a colorful dish where creamy egg yolks mingle with sweet caramelized potatoes and earthy greens. Serve immediately with crusty bread for soaking up every last bit, or top with crumbled feta for a tangy contrast.
Beet Greens and White Bean Stew
Ditch the waste and embrace flavor with this hearty stew that transforms humble beet greens into a satisfying meal. This one-pot wonder combines earthy greens with creamy beans for a nourishing bowl that comes together in under 30 minutes. You’ll love how these simple ingredients create complex, comforting flavors.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon smoked paprika
– 4 cups packed fresh beet greens, tough stems removed
– 2 (15-ounce) cans creamy white beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon bright lemon juice
Instructions
1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in 3 garlic cloves, minced, and cook for 1 minute until fragrant.
4. Sprinkle 1 teaspoon smoked paprika and toast for 30 seconds to deepen its flavor.
5. Add 4 cups packed fresh beet greens, tough stems removed, in batches, wilting each addition before adding more.
6. Pour in 4 cups vegetable broth and bring to a rapid boil.
7. Reduce heat to medium-low and simmer for 10 minutes until greens are tender.
8. Stir in 2 (15-ounce) cans creamy white beans, drained and rinsed, and simmer for 5 minutes to heat through.
9. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
10. Remove from heat and stir in 1 tablespoon bright lemon juice to brighten flavors.
Hearty and satisfying, this stew delivers tender greens in a savory broth with creamy bean texture. The smoked paprika adds subtle smokiness while lemon juice cuts through the richness. Serve it over crusty bread or with a dollop of Greek yogurt for extra creaminess.
Pickled Beet Greens with Mustard Seeds
You’ve probably tossed those vibrant beet tops, but they transform into something spectacular when pickled. This quick pickle method preserves their earthy flavor while adding bright acidity and crunch. Mustard seeds provide the perfect pop of peppery contrast.
Ingredients
– 1 pound fresh beet greens with stems, thoroughly washed
– 1 cup apple cider vinegar with the mother
– 1 cup filtered water
– 2 tablespoons coarse kosher salt
– 1 tablespoon yellow mustard seeds
– 2 teaspoons raw cane sugar
– 3 garlic cloves, thinly sliced
– 1 teaspoon crushed red pepper flakes
Instructions
1. Separate the beet green leaves from their ruby-red stems using a sharp chef’s knife.
2. Stack the leaves and roll them tightly, then slice into 1-inch wide ribbons.
3. Cut the stems into ½-inch pieces on a diagonal for better texture absorption.
4. Combine apple cider vinegar, filtered water, coarse kosher salt, and raw cane sugar in a medium saucepan.
5. Bring the brine mixture to a rolling boil over high heat, stirring until salt and sugar fully dissolve.
6. Add thinly sliced garlic cloves, yellow mustard seeds, and crushed red pepper flakes to the hot brine.
7. Immediately remove the saucepan from heat and let the spices infuse for 2 minutes exactly.
8. Pack the sliced beet greens and stems tightly into a clean 1-quart glass jar.
9. Pour the hot brine over the greens, ensuring they’re completely submerged beneath the liquid.
10. Tap the jar gently on the counter to release any air bubbles trapped between the leaves.
11. Let the jar cool to room temperature on the counter for 1 hour before refrigerating.
12. Wait at least 24 hours before serving to allow flavors to fully develop and penetrate.
Serve these pickled greens straight from the jar for maximum crunch and vinegary punch. Their tender-yet-crisp texture holds up beautifully against the sharp, tangy brine. Try them piled high on grilled sausages or folded into grain bowls for an instant flavor upgrade.
Beet Greens and Mushroom Risotto
Bold flavors meet earthy comfort in this vibrant risotto. Beet greens bring peppery freshness while mushrooms add deep umami richness. This creamy dish transforms humble ingredients into restaurant-worthy elegance.
Ingredients
– 1 cup arborio rice
– 4 cups simmering chicken broth
– 2 tablespoons rich extra virgin olive oil
– 1 finely chopped yellow onion
– 3 minced garlic cloves
– 8 ounces sliced cremini mushrooms
– 2 cups chopped beet greens
– ½ cup dry white wine
– ½ cup freshly grated parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Heat chicken broth in separate saucepan until gently simmering, then reduce heat to low.
2. Heat olive oil in large heavy-bottomed pot over medium heat until shimmering.
3. Add chopped onion and cook for 5 minutes until translucent, stirring frequently.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add sliced mushrooms and cook for 8 minutes until golden brown and moisture evaporates.
6. Add arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent around edges.
7. Pour in white wine and cook while stirring until liquid fully absorbs, about 2 minutes.
8. Add 1 cup simmering broth and stir continuously until rice absorbs most liquid.
9. Continue adding broth ½ cup at a time, stirring constantly after each addition until absorbed before adding more.
10. Cook rice for 18-20 minutes total until grains are tender but slightly firm at center.
11. Stir in chopped beet greens and cook for 2 minutes until wilted but still vibrant.
12. Remove pot from heat and stir in grated parmesan, butter, salt, and pepper until creamy.
13. Let risotto rest for 2 minutes off heat before serving. Never stop stirring during cooking to release rice starch for maximum creaminess. Test rice texture frequently during final minutes – proper risotto should flow slowly when spooned. Finish with cold butter off heat for glossy, restaurant-quality texture.
Now you have a luxurious risotto with velvety rice grains suspended in creamy sauce. The earthy mushrooms balance the peppery beet greens beautifully against rich parmesan backbone. Serve immediately in shallow bowls topped with extra cheese and drizzle of olive oil for dramatic presentation.
Beet Greens Smoothie with Apple and Ginger
Whip up this vibrant smoothie when you want a nutrient-packed drink that doesn’t sacrifice flavor. Fresh beet greens blend beautifully with sweet apple and spicy ginger for a surprisingly delicious combination. This recipe transforms often-discarded greens into a refreshing beverage you’ll actually crave.
Ingredients
– 2 cups tightly packed young beet greens, stems removed
– 1 large crisp Fuji apple, cored and chopped
– 1-inch piece fresh ginger root, peeled
– 1 cup chilled filtered water
– 1 tablespoon fresh lemon juice
– 1 cup ice cubes
Instructions
1. Wash 2 cups of young beet greens thoroughly under cold running water to remove any grit, then pat dry with paper towels.
2. Remove and discard the tough stems from the beet greens, keeping only the tender leaves for optimal texture.
3. Core 1 large Fuji apple and chop it into 1-inch chunks, leaving the nutrient-rich skin intact for extra fiber.
4. Peel the 1-inch piece of fresh ginger root using the edge of a spoon to easily remove the thin skin.
5. Combine the prepared beet greens, apple chunks, and peeled ginger in a high-speed blender pitcher.
6. Pour 1 cup of chilled filtered water over the ingredients to help everything blend smoothly without diluting flavor.
7. Add 1 tablespoon of fresh lemon juice to brighten the flavors and prevent the apple from browning.
8. Drop 1 cup of ice cubes into the blender to create a frosty, refreshing texture.
9. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and vibrant green.
10. Check the consistency by tilting the blender—if too thick, add 2 more tablespoons of water and blend for 15 additional seconds.
11. Pour immediately into chilled glasses and serve within 10 minutes for optimal freshness and nutrient retention. Vibrant and slightly earthy, this smoothie delivers a perfect balance of sweet apple warmth and ginger spice. The texture remains silky-smooth without any gritty greens, making it ideal for morning fuel or afternoon refreshment. Try serving it in mason jars with colorful straws for a photogenic health boost that tastes as good as it looks.
Beet Greens and Lentil Soup with Turmeric
Now is the perfect time for this earthy, nourishing soup that comes together with minimal effort. Nothing beats using the entire beet plant, and these vibrant greens add wonderful texture. You’ll have a comforting bowl ready in under an hour.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 teaspoon ground turmeric
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 4 cups fresh beet greens, tough stems removed and chopped
– 1 tablespoon fresh lemon juice
– ½ teaspoon coarse sea salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until fragrant.
4. Sprinkle 1 teaspoon of ground turmeric over the onion mixture and toast for 30 seconds to release its aroma.
5. Add 1 cup of rinsed brown lentils and stir to coat with the spiced oil.
6. Pour in 6 cups of vegetable broth and bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until lentils are tender but not mushy.
8. Stir in 4 cups of chopped fresh beet greens and cook uncovered for 5 minutes until wilted.
9. Remove from heat and stir in 1 tablespoon of fresh lemon juice and ½ teaspoon of coarse sea salt.
Serve this soup steaming hot with crusty bread for dipping. The lentils create a hearty base while the beet greens maintain a slight chew. That bright lemon finish cuts through the earthy turmeric perfectly.
Beet Greens and Ricotta Stuffed Shells
Forget wasting those vibrant beet tops—this recipe transforms them into a stunning pasta dish. Fresh beet greens pair beautifully with creamy ricotta inside tender jumbo shells. You’ll love how these flavors come together in every cheesy bite.
Ingredients
– 12 ounces jumbo pasta shells
– 1 pound fresh beet greens, stems removed and leaves chopped
– 2 cups whole milk ricotta cheese
– 1 cup freshly grated Parmesan cheese
– 1 large egg, lightly beaten
– 3 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1/4 teaspoon crushed red pepper flakes
– 24 ounces jarred marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the jumbo pasta shells for 9 minutes until al dente—they’ll finish cooking in the oven.
4. Drain the shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add minced garlic and cook for 30 seconds until fragrant but not browned.
7. Stir in chopped beet greens and cook for 3-4 minutes until wilted and vibrant green.
8. Transfer the beet green mixture to a large mixing bowl and let cool for 5 minutes.
9. Add ricotta cheese, Parmesan cheese, beaten egg, sea salt, and black pepper to the bowl.
10. Mix thoroughly until all ingredients are well combined.
11. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
12. Fill each pasta shell with about 2 tablespoons of the ricotta-beet green mixture.
13. Arrange the stuffed shells in a single layer in the prepared baking dish.
14. Pour the remaining marinara sauce over the stuffed shells.
15. Sprinkle shredded mozzarella cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil.
17. Bake for 25 minutes until the sauce is bubbling around the edges.
18. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
19. Let the dish rest for 5 minutes before serving to allow the filling to set.
Delightfully creamy ricotta filling contrasts with the earthy beet greens in every shell. The tender pasta holds its shape perfectly against the rich tomato sauce. Serve these shells with crusty garlic bread to soak up every bit of the savory sauce.
Beet Greens and Cornmeal Pancakes
Oven-ready and surprisingly simple, these savory pancakes transform humble beet greens into a crispy, golden meal. Their cornmeal base provides hearty texture while the greens add earthy depth. Perfect for breakfast or a light dinner, they come together in under 30 minutes.
Ingredients
– 1 cup finely chopped fresh beet greens
– 1 cup stone-ground yellow cornmeal
– 1/2 cup all-purpose flour
– 2 farm-fresh large eggs
– 1 cup whole milk
– 3 tablespoons melted unsalted butter
– 2 teaspoons baking powder
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons vegetable oil for cooking
Instructions
1. Wash 1 cup finely chopped fresh beet greens thoroughly and pat completely dry with paper towels.
2. Whisk together 1 cup stone-ground yellow cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large mixing bowl.
3. In a separate bowl, beat 2 farm-fresh large eggs until frothy, then whisk in 1 cup whole milk and 3 tablespoons melted unsalted butter.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in the prepared beet greens until evenly distributed throughout the batter.
6. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil, swirling to coat the surface.
7. Drop 1/4 cup portions of batter onto the hot skillet, spacing them about 2 inches apart.
8. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
9. Flip pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
10. Transfer cooked pancakes to a wire rack to prevent sogginess.
11. Repeat with remaining batter, adding more vegetable oil as needed.
Notably crisp on the outside with a tender, corn-flecked interior, these pancakes offer a satisfying crunch against the wilted greens. Their earthy sweetness pairs beautifully with a dollop of cool sour cream or spicy pepper relish. For a complete meal, stack them high with fried eggs and crispy bacon.
Beet Greens and Walnut Pesto Crostini
Just when you think you’ve used every part of the beet, those vibrant greens surprise you. This pesto transforms earthy beet tops into something unexpectedly elegant. Perfect for when you want impressive appetizers without the fuss.
Ingredients
– 4 cups packed fresh beet greens, stems removed
– 1/2 cup toasted walnuts
– 1/2 cup grated Parmesan cheese
– 2 garlic cloves, peeled
– 1/2 cup rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 baguette, sliced 1/2-inch thick
– 2 tablespoons golden olive oil for brushing
Instructions
1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with golden olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges turn golden brown and crisp.
5. Wash beet greens thoroughly under cold running water to remove any grit.
6. Pat greens completely dry with paper towels to prevent watery pesto.
7. Combine beet greens, toasted walnuts, Parmesan cheese, and garlic cloves in a food processor.
8. Pulse mixture 5-6 times until ingredients are roughly chopped.
9. With the processor running, slowly drizzle in rich extra virgin olive oil through the feed tube.
10. Continue processing until the pesto reaches a slightly chunky consistency.
11. Add fresh lemon juice, coarse sea salt, and freshly cracked black pepper.
12. Pulse 2-3 more times to incorporate all ingredients evenly.
13. Spread approximately 1 tablespoon of pesto onto each toasted baguette slice.
14. Arrange crostini on a serving platter immediately. Really, the contrast between the crisp bread and vibrant pesto makes each bite exciting. The earthy beet greens balance beautifully with the nutty walnuts and sharp Parmesan. Try topping with crumbled goat cheese or serving alongside roasted vegetable salads for a complete appetizer spread.
Beet Greens and Caramelized Onion Flatbread
Mentioning leftover beet greens often gets overlooked, but this flatbread transforms them into something spectacular. Caramelized onions add sweet depth while a crispy crust provides the perfect base. You’ll never waste those vibrant greens again.
Ingredients
– 1 lb pizza dough, room temperature
– 2 tbsp rich extra virgin olive oil
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 4 cups fresh beet greens, stems removed
– 2 cloves garlic, minced
– 1/2 cup crumbled goat cheese
– 1/4 cup toasted pine nuts
– 1 tbsp balsamic glaze
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat.
3. Add thinly sliced onions and cook for 5 minutes until softened.
4. Sprinkle sugar over onions and continue cooking for 25-30 minutes, stirring occasionally, until deep golden brown.
5. While onions caramelize, stretch pizza dough on a floured surface to 12-inch diameter.
6. Carefully transfer dough to preheated pizza stone using a pizza peel or inverted baking sheet.
7. Bake dough for 5 minutes until slightly puffed but not browned.
8. Heat remaining olive oil in a clean skillet over medium heat.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Add beet greens and cook for 3-4 minutes until just wilted.
11. Remove partially baked crust from oven and spread caramelized onions evenly over surface.
12. Top with wilted beet greens and crumbled goat cheese.
13. Return flatbread to oven and bake for 8-10 minutes until crust is golden and cheese softens.
14. Remove from oven and immediately drizzle with balsamic glaze.
15. Sprinkle toasted pine nuts over top and let rest 2 minutes before slicing.
During the final bake, the goat cheese softens without melting completely, creating creamy pockets against the crispy crust. Drizzling with balsamic glaze right after baking allows it to soak slightly into the warm ingredients. Serve this flatbread cut into squares for easy appetizer portions or slice traditionally for a main course.
Summary
Cooking with beet greens transforms kitchen scraps into delicious, nutrient-packed meals. We hope these 20 recipes inspire you to explore their versatility and enjoy their earthy goodness. Try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the beet green love!
