Sautéed Lemmon Butter Beet & Greens

Christine Cuneo


I went to the Farmers Market yesterday and they had the most beautiful beets with the greens on. I have been looking for a while for beets and greens. I could not wait to get home and cook one of my favorites. They were so good.


★★★★★ 1 vote

50 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 Tbsp
    butter (margin for vegetarian)
  • 3 clove
    gerlic, grated
  • 3 medium
    medium to large beets with leaves, washed
  • 6 oz
    spinach leafs, washed
  • 2 tsp
    fresh lemon juice and lemon zest
  • 1 Tbsp
    brown sugar
  • pinch
    sea salt
  • pinch
    black pepper

How to Make Sautéed Lemmon Butter Beet & Greens


  1. Scrub beets, trim top and bottom and remove any woody spots. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Drain and let cool.
  2. Preheat a grill, slice beets about ½” thick, coat with olive oil and grill on both sides for 2 minutes.
  3. Wash greens, drain and cut away any heavy stems, pat dry on paper towels, and chop into 1” pieces.
  4. Sauté garlic in the oil and butter in a large skillet or Dutch oven over low heat
  5. Add greens (beet tops and spinach), raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice. Add the grilled beets.
  6. Remove the cover; if there's any excess liquid, cook until it evaporates.
  7. Toss the greens and beets with the lemon juice, salt, pepper, brown sugar, and lemon zest
    Serve hot.

Printable Recipe Card

About Sautéed Lemmon Butter Beet & Greens

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtags: #spinach, #beets, #Beet-tops

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