Savory Sauteed Beets & Greens

Posted on Posted in Dinners, Salads


This recipe is coming to you fresh from our backyard garden! We just enjoyed this side dish for dinner tonight along with chicken ginger scallion sausage from our local farm, Necessity Farms & Dairy, and a Napa cabbage salad. It was a pretty darn tasty night!

Last week I posted a picture of a similar recipe on the Primal On A Dime’s Facebook page to see if folks would be interested in the real deal. A few responded that they would be, so here is to fulfilling promises!

First, let’s take a look at where beets come from…

This year we got lazy and didn’t thin the little beet seedlings. This is what happens when you don’t follow the rules. Ah well, I pulled the big one for dinner and will give the other little one some more time to grow.
Beet leaves are edible and delicious! This recipe includes these beauties.
Dirty! I LOVE IT!

OK, so after getting my hands dirty in the garden, I hosed the beets off before bringing them inside. Once in the kitchen I rinsed again, peeled and thinly sliced. Saved the tops and picked the leaf portion off using my hands which, I think, is much easier and faster than using a knife.

I think now is a good time to tell you how to make this yummy side dish.


4 garden/farmers’ market or locally sourced organic beets, peeled, and thinly sliced
1 organic shallot, thinly sliced
Greens from 4 beets, excluding the stems, thinly sliced (about 1/2 inch wide is good)
1-2 fresh medium to large garlic cloves, thinly sliced
1 TBS ghee (or other favorite cooking fat)
1 tsp organic olive oil (optional)
1 TBS white wine vinegar (optional)
Salt to taste


  1. Prep all of the vegetables before heating the pan up, things move quickly in this recipe!
  2. Melt the ghee in a medium sized sauce pan over medium high heat
  3. Once the ghee is nice and hot, add the sliced beets and shallots (don’t add the greens or garlic yet!)
  4. Sprinkle about 1/4 tsp sea salt over the beets, cover and let steam and sizzle for about 10 minutes, stirring every now and then so the vegetables don’t stick to the pan. It’s OK to add a tiny bit of water if they do start to stick. With ghee they didn’t, but it depends what kind of fat you use.
  5. Once the beets are nice and tender (you can stick a fork through them easily) add sliced greens and garlic, stirring frequently until the greens are wilted. Remove immediately from pan into a serving dish.
  6. If you want an extra zing I highly recommend a drizzle of olive oil and white wine vinegar, then toss to coat.

My son is going through a picky phase and couldn’t stop raving about how good this dish was. To be fair, he has always loved beets, so if he was going to rave about a recipe, this would be the one. Anyway, I hope you try it and you love it too!

After peeling. This variety is striped and less beety tasting than your average red beet. But red beets would work well in this recipe too!
This is what I mean by thinly sliced.
And this is what I mean by DELICIOUS!