Beet Vegetables – Spend money

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Sautched beets with vegetables and stems with oil, garlic and seasoning. Add lemon juice to regain this nutritious favorite.

smell: Garlic butter and lemon juice complement the gentle, sweet and earthy flavor of the beet stems.
Skill Level: Simple ingredients, a skillet, only 15 minutes! This recipe is beginner friendly.
Swap: Use radish or mustard green instead, or throw them all together.
Suggestions: Beet veggies are an elegant side, served with chicken skin cats, pork tenderloin or a simple vegetarian stir-fry.

Beet vegetables and lemon wedges in white bowl

Simple ingredients

Beet Green: A bunch of beet vegetables include about 4-5 beet stems and leaves. While cooking beets, remove the stems and leaves and use them in this recipe. Remove any wilted or torn leaves.
Seasoning: This recipe only requires a little oil, splash of garlic and lemon juice to exude the best flavor.

How to cook beets and vegetables

Prepare beets and vegetables (Full recipe below).
Cook in water until tender and drain.
Stir beet vegetables with the remaining ingredients until the leaves are wilted.
Remove from heat, add butter and season to taste. Garpet with lemon zest if needed.

Stir-fry beet vegetables in navy blue bowl and lemon wedge

Cut the stems smaller than the leaves, as they take longer to cook.
Must rinse well! Beet vegetables usually have hidden dirt near the base.
Cook until wilted to retain texture and color.

Store leftovers

The remaining beet vegetables can be stored in an airtight container in the refrigerator for up to 4 days.

Use leftovers in the zipper bag for up to one month, then thaw in the refrigerator and freeze it in the soup or stew.

You need to try a simpler green!

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Beet Green

Cook the beet vegetables with chopped garlic, squeeze the fresh lemon juice until tender and then stir in butter to make it simple and tasty.

Preparation time 5 minute

Cooking time 10 minute

Total time 15 minute

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Wash beet vegetables and separate stems with leaves. Cut the stem into 1-inch pieces and chop the leaves.
Add stems and 1 cup water to a non-stick pan. Cover and cook for 4-7 minutes, or until they are fork-in. Drain it well.
Add beet vegetables, garlic, olive oil, salt and pepper to the pan and squeeze the lemon over the vegetables. Fry for 2-3 minutes, or until green burns.
Remove the pan from heat and stir in butter, salt and pepper.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Heat on the stovetop or microwave, or add to your favorite soup.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

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