Beet Greens Stir Fry!

I have always loved Beets more of their deep reddish magenta hue than for its taste. But that's because I have had it only raw in salads. Recently I learned how to roast them and a whole new world of beet recipes emerged. I have made them into beet dips, beet hummus, beet chaats (Indian tangy snacks), beet dalna (stir fry). I even roasted some neat beet chips.

This time around I pushed my curiosity further and bought some beets with their greens too. I am working on adding more greens to my diet and kind of tired of spinach, methi(fenugreek) and kale. These turned out to be a breeze to cook and tasted awesome.

Serves: 2-3 as a side

  • 1 bunch of beet greens
  • 1/4 cup chopped red onion
  • 1 clove of garlic, minced
  • 1 tablespoon butter
  • 1/2 teaspoon cumin seeds
  • salt and pepper

  1. Wash the beet greens well. Pull out the leaves from the stalks.
  2. Chop the stalks into one inch pieces. Roll up the leaves into a log and chop into ribbons.
  3. Heat a saucepan to medium and melt butter in it.
  4. Temper with cumin seeds and let them sizzle.
  5. Add in the chopped onions and garlic and saute for a minute.
  6. Now add in the stems only and a dash of salt and let them cook for a minute or two.
  7. Lastly add in the greens and salt and pepper and cook till the greens are done.
  8. Serve them as a delicious side to your meal.


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