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Heat olive oil in a pan over medium heat.
Add minced garlic and sauté for 30 seconds.
Add beet greens and cook for 3–5 minutes until wilted but still vibrant.
Season with salt, pepper, and optional chili flakes or lemon juice.
Serve warm as a side or over grains.
Serving and Storage Tips:
Serve immediately for best flavor.
Leftovers can be stored in the fridge for up to 2 days.
Reheat gently in a pan before serving.
Variations:
Add chopped onions or shallots for extra depth.
Toss with pasta or quinoa for a full meal.
Mix with kale or spinach for a super greens blend.
FAQ:
Q: Are beet greens safe to eat raw?
A: Yes, young beet greens are excellent in salads. Older leaves are better cooked to soften their texture.
Q: Do beet greens taste like beets?
A: They have a mild, slightly bitter taste similar to chard or spinach, not the earthy flavor of the beet root.
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