Sautéed Beetroot Tops

No need to throw them away! Instead, try sautéed beetroot tops for an amazingly tasty vegetable side or salad ingredient.

Sautéed beetroot tops in a pan with lemon being squeezed on them

Beetroot tops are essentially the stalk and the leaves of the beetroot plant. I don’t know about you but I have only ever cooked with the bulb. However, as a way to reduce our food wastage, I did a little research and discovered you can in fact eat the whole plant.

The beetroot tops make a vibrant dish and with a few added extras are really delicious. They are a great accompaniment to lots of meals as a brilliant side and once cooked can be eaten hot or cold. Why not try them in a salad even with a simple dressing.

Beetroot tops don’t need a lot of cooking and here I simply sauteed them in five minutes. Another quick and easy way to get extra veggies on your plate.


As soon as you get your beetroot home, chop the bulb from the beetroot tops.

Wash the stalk and leaves in cold water and pat dry.

  • Store in the fridge
    • The bulb – I like to put them in a paper bag just to stop teh mud from going everywhere.
    • The beetroot tops – I like to put them into a sealable, reuseable bag to hlp keep them fresher for longer

What you will need for sauteed beetroot tops:

  • Beetroot tops
    • Packed with vitamins and minerals, including iron, protein, calcium, pottasium, vitamin C and fiber.
  • Shallot
    • A variety of onion
    • I like to use chopped frozen shallots
    • If you cant get shallots then use a small onion instead
  • Garlic
    • I always have a packet of chopped garlic in the freezer as I can’t always be bothered to crush or chop a fresh clove
    • You can of course use fresh
    • Adds a garlicky earthiness to the vegetables
  • Lemon
    • Adds an extra zing and freshness
    • Also gives another kick of vitamin C
  • Salt and Pepper
    • Essentail seasoning

Diabetes Note

A carb count free side dish

Sautéed Beetroot Tops

Sautéed Beetroot Tops

Simply sauteed for an amazingly tasty vegetable side or salad ingredient.

0 from 0 votes
Course: SidesDifficulty: Very Easy


Prep time


Cooking time


Total time




  • beetroot tops, roughly chopped

  • 1 small shallot or 1 tbsp frozen, chopped

  • 1 clove garlic, or 1tsp frozen, chopped

  • 1/2 lemon, squeezed


  • Heat a little olive or rapeseed oil in a frying pan and add the chopped shallots and garlic. Fry until softened and slightly brown.
  • Add the chopped beetroot tops and gently fry for another few minutes until softening.
  • Remove from the heat. Season really well with lots of salt and pepper. Stir through the lemon juice and serve immediately.

Tips and Notes

  • You can choose to use either frozen onions, shallots or garlic to make this even quicker to bring together.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.


This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info.