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Sautéed Beets & Beet Greens


2 to 3 tablespoons extra-virgin olive oil
½ red onion, thinly sliced
6 large cloves garlic, thinly sliced
2 bunches beets, beets trimmed, peeled, halved, and sliced into ¼-inch-thick half-moons
2 bunches beet greens, stemmed
sea salt
1 tablespoon red wine vinegar
freshly-ground black pepper


  1. Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes.
  2. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more.
  3. Add the beets and stir until coated in the oil. Add ¼ cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes.
  4. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.
  5. Remove from the heat and drizzle with the vinegar and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper and serve.