Garlic soy beet greens are sautéed with fragrant garlic and a splash of soy sauce, turning humble beet leaves into a deeply savory and satisfying side.

This is one of my favorite ways to use up beet greens, which is generally left over from making beet crisps or vegan beet and walnut salad.

Instead of tossing them, I sauté them in garlic and soy sauce until tender, super simple and packed with flavor.

It’s a quick side that goes beautifully with rice dishes like fried rice without oil.

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Beet greens – Use the fresh leaves and tender stems from a bunch of beets. Wash them well before chopping them.
Garlic – Finely chopped or minced for that bold garlicky hit.
Soy sauce – Adds salty umami depth. Use tamari sauce for a gluten-free version.
Olive oil – Optional, for sautéing. You can go oil-free by using a splash of water or veggie broth.
Chili flakes – Optional, for a hint of heat.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Garlic Soy Beet Greens

Garlic soy beet greens are sautéed with fragrant garlic and a splash of soy sauce, turning humble beet leaves into a deeply savory and satisfying side.

Print Pin Rate Save Recipe

Course: Side Dish

Cuisine: Any

Diet: Gluten Free, Low Fat, Vegan

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Author: Janelle Hama

Ingredients

275 grams Beet leaves and stems
1-2 cloves Garlic
½-1 tablespoon Soy sauce gluten free
4-5 tablespoons Water
¼-½ Birds eye chilli

Metric - US Customary

Instructions

Cut the beet leaves and stems away from the bulbs. Trim any rough ends and chop them into 1-inch pieces.
Heat a skillet over high heat until very hot, then turn the heat down to medium-high. Add the chopped beet stems and stir constantly until they begin to wilt, about 4 minutes. (Alternatively, add 1 tablespoon of neutral oil before the stems.)
Add the garlic and 1 tablespoon of water. Continue stirring until the garlic softens and becomes fragrant.
Add the beet leaves, soy sauce, and chili. Stir rapidly, adding 1 tablespoon of water at a time as needed until all the leaves are wilted and tender. Serve warm.

Notes

Cleaning each beetroot leaf thoroughly is important. As they are attached to a ground root vegetable, there is normally quite a bit of dirt. It is easy to loosen the dirt by soaking the leaves first and then using your hands to rub the leaves and stems.

Sauteing the stems before the leaves is important as the stems take longer to cook.

Soy sauce, water, garlic and chili amounts can be adjusted to suit your taste.

Nutrition

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Please consider !

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

Garlic Soy Beet Greens

Ingredients

Recipe