How to Sauté Beets (with Beet Greens )- Easy, Fast Side Dish
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Sautéed fresh beets make an easy, colorful, healthy side dish that brings out the earthy sweetness of fresh beets while turning wilted beet greens into something savory and delicious. Whether you’re new to cooking beets or looking to make this underrated veggie more exciting, this versatile sautéed beets recipe walks you through it step by step, with helpful tips, variations, and serving ideas.
Updated December, 2025. Rewritten for clarity with new tips.
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Recipe Highlights
⏱️Prep Time: 10 Minutes
⏱️Cook Time: 15Minutes
⏱️Total Time: 25 Minutes
🍽️Serves: 4
✔️ Beets are Sautéed in olive oil over medium-high heat.
✔️Beet greens and garlic are added when the beets are almost tender.
✔️Leftovers are easy to reheat (in microwave or stovetop) and will last 3 days.
Here is what you will need
Ingredient List
- 1 bunch fresh beets with greens attached
- 2 to 3 cloves garlic, minced or 1/2 – 3/4 teaspoon garlic powder
- 1 to 2 tablespoons olive oil or your favorite cooking oil
- Salt and pepper, to taste
- Lemon juice, herbs, nuts or cheese (optional for finishng touches)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Sauté Beets with Beet Greens
- Prepare the beets – Trim the roots off of the beets, and cut the greens from them. Rinse both the roots and greens thoroughly. Note: if the skins are thick, peel the beets with a vegetable peeler.
- Cut and chop – Dice the beet roots into cubes that are about 1/2 inch in size. Roughly chop the beet greens (or substitute sturdy greens like chard or kale if needed).
- Sauté the beets – Sauté beets in olive oil over medium-high heat until just tender, about 8–10 minutes.
- Add the greens and garlic – Once the beets are nearly fork-tender, add the beet greens and garlic. Cook together until the beet greens wilt, around 2 to 3 minutes.
Tips for Best Results
- Even pieces = even cooking. Cut beets into similar sizes so they all finish at the same time.
- Don’t overcrowd the pan. Too many beets steam them instead of sautéing them. Add a splash of vegetable broth if moisture is needed to prevent sticking.
- Cut them small. Beets are pretty dense, so larger pieces take a long time to cook. Keeping the chunks around ¾-inch helps them cook through faster and more evenly.
- For faster cooking – thinly slice the beets or prepare shredded beets.
Creative Add-Ins
To make your sautéed beets even more exciting, try adding some extra ingredients. Here are some suggestions.
Use any combination of these add-ins to make sauteed beets your own.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Why this recipe works
Small to medium-sized beets cook quickly and evenly, and the greens add a bright texture and an unexpected earthy flavor that everyone will love.
Flavor Enhancers and Variations
Try making your sautéed beets dish your own with these beet flavor enhancers:
- Fresh herbs like parsley or thyme – try tossing them in some pesto.
- Lemon juice or orange juice for brightness.
- A drizzle of balsamic vinegar for depth.
- A pat of butter for richness.
- Toasted nuts (walnuts or pine nuts) for crunch.
- Goat cheese or feta for tang.
- Red pepper flakes for a little heat.
Use golden or Chioggia beets for lighter color and unique sweetness.
Serving and Storage
Serve With:
These beets make an excellent side dish, pairing beautifully with grilled meats, roasted or grilled chicken, or even grain bowls.
Leftovers:
Store the beets in an airtight container in the fridge for up to 3 days. Reheat on the stovetop to maintain their texture or in the microwave
Recipe FAQs
Not always. Small beets with thin skins usually don’t need peeling. If the skin feels thick or rough (common with larger beets), peel them with a vegetable peeler after you wipe and rinse them.
Plan on about 8 to 10 minutes for the diced beet roots, then 2 to 3 minutes more after you add garlic and beet greens. Total cook time is usually around 10 to 13 minutes, not counting prep.
Use them. Sauté the pre-cooked beets just until warm, then add the garlic and greens at the end so the greens wilt without overcooking.
Yes, Swiss chard, spinach, kale or collard greens will all work well.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave until hot.
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How to sauté beets
Equipment
Ingredients
- 1 bunch beets fresh with tops on
- 2 cloves garlic
- 1 1/2 tablespoons olive oil
Instructions
- Prep the beets: Trim off the roots and separate the greens. Rinse both thoroughly. Peel the beets if the skins are thick.
- Cut: Dice the beet roots into ½-inch cubes. Roughly chop the beet greens (or substitute chard or kale).
- Sauté: Heat olive oil in a skillet over medium-high heat. Add the beets and cook, stirring occasionally, until just tender, 8–10 minutes.
- Finish: Add the beet greens and garlic. Cook until the greens are wilted, 2–3 minutes.
Notes
- Even pieces = even cooking. Cut beets into similar sizes so they all finish at the same time.
- Don’t overcrowd the pan. Too many beets steam them instead of sautéing them. Add a splash of vegetable broth if moisture is needed to prevent sticking.
- Cut them small. Beets are pretty dense, so larger pieces take a long time to cook. Keeping the chunks around ¾-inch helps them cook through faster and more evenly.
- For faster cooking – thinly slice the beets or prepare shredded beets.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
