Roast Beetroot and Sauteed Greens

    40 min

    This dish uses the whole beetroot, both the red and green parts. Roasted sliced beetroot is tossed with sauteed beetroot greens. This side dish goes exceedingly well with chicken or pork.

    95 people made this

    Serves: 4 

    • 1 bunch beetroot, trimmed, leaving 2.5cm of stems attached, greens washed and reserved
    • 2 tablespoons olive oil, divided
    • 1 small onion, halved and thinly sliced
    • sea salt (optional)
    • freshly ground black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
    2. Rub the beetroot with 1 tablespoon of olive oil and place onto prepared baking tray. Place in preheated oven and bake until the beetroot can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking tray until cool enough to handle, then remove and discard the skin and cut the beetroot into wedges or slices.
    3. Meanwhile, cut the beetroot greens in to 5mm wide strips. Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelise, stir in the beetroot greens and cook until they wilt. Add the beetroot slices and continue cooking until heated through. Season with sea salt and pepper before serving.

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    Reviews in English (89)


    I had never had beet greens before and I loved them in this recipe! I used red onion and it looked so nice I will serve it to guests. Tastes like strong spinach. I am thinking of all of the beet greens I have waisted before......and all of the nutrients that went right in the trash!  -  15 Jul 2008  (Review from Allrecipes US | Canada)


    Let me say, WONDERFUL! I bought three large organic beets. I added 3 scallions, 1/2 med. onion, 5 cloves of garlic chopped, all the greens, and followed the recipe with a little more organic olive oil added. It was a great dish! I will serve this again, definately a favorite. Watch out to be red handed when you take off the skins. Even the baked stems were tasty  -  16 Apr 2010  (Review from Allrecipes US | Canada)


    I really love beets but had never eaten the greens before. This recipe was delicious! I also added finely chopped cabbage after the onions were carmelized and a little bit of balsamic vinegar.  -  01 Apr 2008  (Review from Allrecipes US | Canada)