Fried Beetroot Stalks & Leaves

Fried Beetroot Stalks & Leaves

Beetroot stalks and leaves are the deep red-veined leaves that grow on beetroot. The nutrient-packed greens and stems have a mild, sweet, and slightly earthy flavour. They can be used in many of the same ways as kale, but they're less bitter (making them more palatable for many people).


  • 2 bunches beet greens, stems removed
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes (Optional)
  • salt and freshly ground black pepper to taste
  • 2 lemons, quartered


Bring a large pot of lightly salted water to a boil. Add the beetroot stalks and leaves and cook, uncovered, until tender, about 2 minutes, and drain in a colander.

Immediately immerse in ice water for several minutes to stop the cooking process.

Once the leaves and stalks are cold, drain well, and coarsely chop.

Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped leaves and stalks until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.

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