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Beetroot Leaves Recipes

Beetroot leaves

Beet greens, the hearty green leaves that top fresh bundles of beets, are often tossed. But next time, make the most of your fresh beets and don’t throw the beet greens away! Instead, try this simple recipe for a 15-minute side dish the whole family will enjoy.

Did you know you can eat beet greens? Well, you can! The delicious and nutritious leaves make a fantastic side dish. Learn how to make perfect beet greens with this incredibly simple recipe.

What Are Beet Greens?

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

What to Do With Beet Greens?

These cooked beet greens pair perfectly with almost any entree. Serve them on the side of chicken, fish, steak, or countless other main dishes. In need of a little inspiration? Try serving these beet greens with one of these tasty recipes:

How to Store Cooked Beet Greens?

Store leftover cooked beet greens in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove. However, for best tasting results, cook and eat these beet greens on the same day.

You can also prep part of this recipe ahead of time. Recipe creator Daryl Gerboth suggests storing blanched beet greens in the fridge for up to three days. Cook as directed when you’re ready to serve them.

Beetroot leaves salad recipe


Beetroot leaves (stems removed and leaves washed thoroughly)

1-2 tablespoons olive oil

1-2 cloves of garlic (minced)

Salt and pepper to taste

Optional: lemon juice or vinegar for extra flavor


Prepare the beetroot leaves by washing them thoroughly under cold water. Remove any tough stems or wilted leaves, and pat them dry with paper towels or a clean kitchen towel.

Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for a minute or until fragrant, being careful not to burn it.

Add the beetroot leaves to the pan and toss them gently to coat them with the garlic-infused oil. Sauté the leaves for 2-3 minutes, stirring occasionally, until they are wilted but still bright green.

Season the wilted beetroot leaves with salt and pepper to taste. You can also squeeze some fresh lemon juice or add a splash of vinegar for extra flavor if desired.

Once the beetroot leaves are cooked to your liking and seasoned well, remove them from the heat and transfer them to a serving dish.

Serve the beetroot leaves salad warm as a side dish or let it cool down to room temperature before serving. Enjoy your nutritious and delicious beetroot leaves salad.

Beetroot leaves Recipes

Beetroot leaves dal recipe


1 cup chopped beetroot leaves (washed and drained)

1/2 cup toor dal (split pigeon peas)

1 small onion, finely chopped

2 tomatoes, chopped

2-3 green chilies, slit

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon asafoetida (hing)

1 teaspoon ginger-garlic paste

1 tablespoon oil or ghee

Salt to taste

Chopped coriander leaves for garnish


Wash the toor dal under running water until the water runs clear.

Then, soak the dal in water for about 30 minutes.

After soaking, drain the water from the dal and transfer it to a pressure cooker.

Add 2 cups of water and a pinch of turmeric powder.

Cook the dal until it is soft and mushy, usually about 3-4 whistles on medium heat.

Once the dal is cooked, mash it well using the back of a spoon or a potato masher. Set aside.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.

Add chopped onions and sauté until they turn translucent.

Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and mushy.

Now, add the chopped beetroot leaves to the pan along with turmeric powder and salt. Mix well.

Cover and cook the beetroot leaves until they are wilted and cooked through, stirring occasionally. This should take about 5-7 minutes.

Once the beetroot leaves are cooked, add the mashed dal to the pan and mix everything together.

If the dal is too thick, you can add some water to adjust the consistency according to your preference.

Let the dal simmer for a few minutes so that all the flavors meld together.

Garnish the dal with chopped coriander leaves.

Serve hot with steamed rice or chapati.

Enjoy your nutritious and delicious beetroot leaves dal.

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