Beet Greens

Beet greens are the tender, leafy extensions of the beetroot—vibrant, slightly earthy, and lightly sweet. Their flavor carries the freshness of spring fields and the grounding essence of the root below, offering both vitality and subtle vegetal complexity. Every leaf nourishes with energy and resilience, connecting body and mind to the living earth.

VOLUME
Mild

FLAVOR PAIRINGS
Lemon, lime, orange, grapefruit, tangerine, yuzu, apple, pear, mango, papaya, pineapple, passionfruit, strawberry, raspberry, blueberry, blackberry, pomegranate, carrot, celery, fennel, garlic, ginger, turmeric, cumin, coriander, thyme, rosemary, sage, basil, parsley, dill, mint, sesame, tahini, sunflower seeds, pumpkin seeds, oats, quinoa, rice, millet, amaranth, cashew cream, coconut cream, almond, cashew, walnuts, pecans, plant-based milk, oat milk, coconut yogurt, plant yogurt, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, rosewater, hibiscus, chamomile, lavender, vegan smoothies, smoothie bowls, tonics, elixirs, vegan desserts, puddings, plant-based baked goods, and sauces.

SELECTING
Choose bright green, crisp leaves with no yellowing or wilting. Avoid leaves with slimy or dry edges. Smaller, younger leaves tend to be sweeter and more tender.

HOW TO USE
Sauté, steam, or lightly wilt beet greens as a side dish. Blend into smoothies, juices, or soups for vegetal depth and nutrition. Pair with citrus, herbs, or nuts to enhance both flavor and vibrancy.

STORING
Refrigerate unwashed in a perforated bag or wrapped in a damp cloth for up to 5–7 days. Wash just before use to maintain freshness.

SUBSTITUTIONS
Spinach, chard, kale, or collard greens for similar leafy flavor and texture.

HEALTH BENEFITS
High in vitamins A, C, and K, folate, calcium, iron, and antioxidants. Supports blood health, immunity, and detoxification. Energetically, beet greens invigorate, ground, and support vitality.

CONCERNS
Contains oxalates; people prone to kidney stones should consume in moderation.

HISTORY
Once considered a byproduct of the root, beet greens have long been valued in Mediterranean and European cuisines for their nutrient density and flavor. Today, they are celebrated in plant-based cooking for their versatility and vibrational nourishment.