Sweet Golden Beets with Tender Greens


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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 94 per serving
Percent from Fat: 29%
Cusine: American, Vegetarian
Course: Sides
Diet: Vegetarian
Food as MedicineSM Ingredient: Beet

Food as MedicineSM Tip

Betacyanin, the same pigment that gives beets their gorgeous color, also gives beets cancer fighting properties, specifically against colon cancer.

Culinary Taste Tip

For a different variation with a sharper flavor, substitute two tablespoons of crumbled goat cheese for the sour cream and two teaspoons fresh thyme for the dill.

Culinary Technique Tip

Before cutting up the beet root, remove the greens, and then scrub the beet with a vegetable brush to remove any dirt. Then slice off the top.


1 bunch golden beets (5 large) with fresh green tops, preferably organic (about 1-1/2 lbs.)
2 teaspoons extra virgin olive oil, divided
1/2 cup chopped sweet onion such as Vidalia, Walla Walla or Oso Sweet
2 tablespoons vegetable broth
1/4 teaspoon salt
2 tablespoons light sour cream
1 tablespoon chopped fresh dill


Heat oven to 450°F. Cut off beet greens and set aside. Scrub the beets with a vegetable brush and cut them crosswise into thin (less than 1/4-inch) slices. Toss them with 1 teaspoon of the olive oil and 2 tablespoons water in a 13 x 9-inch glass baking dish and spread them into a single layer. Roast them in the hot oven 20 minutes or until tender, stirring after 10 minutes.

Meanwhile, cook onion in remaining 1 teaspoon olive oil in a large nonstick skillet over medium heat 5 minutes. Wash and dry the beet greens and trim off tough stems. Thinly slice the greens crosswise. Add to the skillet with the vegetable broth and salt. Cover and cook 5 minutes. Uncover and sauté 5 to 6 minutes or until the greens are tender and juices evaporate. Transfer greens to four serving plates, top with the roasted beets and garnish with sour cream and dill.


Chicken broth or water may replace the vegetable broth. For a different variation with a sharper flavor, substitute 2 tablespoons crumbled goat cheese for the sour cream and 2 teaspoons fresh thyme for the dill.

Nutritional Analysis

Total fat (g): 3; Fat calories (kc): 29; Cholesterol (mg): 3; Trans fatty acids (g): 0; Saturated fat (g): 1; Polyunsaturated fat (g): 0; Monounsaturated fat (g): 2; Fiber (g): 3; Carbohydrates (g): 15; Sugar (g): 9; Protein (g): 3; Sodium (mg): 357; Calcium (mg): 95

Comments on Sweet Golden Beets with Tender Greens

From: Hamylee

Thank you for the great recipe. In Bermuda its almost impossible to get fresh beets so I used canned or bottled beets (not pickled) can still treat them the same, and added spinach or mustard greens istead of the beet top the beet top. guess it may interfer with nutritional value but not by much
Regardds Doris

From: GaryScott

What a great recipe.
I cant wait to try it!

From: SCF_Goal

Question: does substituting spinach or mustard greens, as Hamylee suggests, significantly alter nutritional benefits?

From: Smiley728

Sounds delicious!Okay, where do we find
Sweet Golden Beets?

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