Sautéed Beet Green Salad with Garlic & Lemon

Sautéed Beet Green Salad with Garlic & Lemon

Sautéed beet greens with garlic, lemon, and chèvre. A beautiful warm salad or starter.


2 bunches beet greens, stems and leaves
3 tablespoons lemon juice
2 garlic cloves, minced
2 ounces plain chèvre
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper


  1. Chop beet green leaves and stems into 1-inch pieces.
  2. In a medium skillet, add 1/2-inch of water and bring to a boil.
  3. Add stems and greens to boiling water for about 5 minutes. Stems should still be slightly crunchy when done.
  4. Drain water from the greens.
  5. Return the greens to the pan. Add the extra virgin oil and garlic and sauté for about 5 minutes.
  6. Toss the salad with salt, pepper, and fresh lemon juice.
  7. Plate, garnish with chèvre, and serve.

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