Best Recipe for Beet Greens

This beet greens recipe is the best way to turn those leafy greens into a nutritious meal! You won’t believe the flavor in this hearty Parmesan omelette.

Best beet greens recipe

Ever bought a bunch of beets and cut off those beautiful leafy green tops? Most people throw them away, but there are actually lots of great ways to eat them. Most people saute them as a side dish, or use them in salads. But Alex and I got to thinking: what’s a little more creative way to use beet greens? Could we turn them into a healthy meal? That’s how this beet greens recipe was born. And you won’t believe the flavor in this hearty Parmesan omelette!

Beet greens

What’s the best way to use beet greens?

Of course, there are lots of ways to use beet greens. The most popular way is sauteed as a side, like collard greens. Another popular use is using them raw in salad. They’re a tasty leafy green to eat fresh, with a flavor similar to Swiss chard. To use beet greens raw, we suggest our Beet and Blue Cheese Salad: the beet greens are used instead of spinach and topped with roasted beets, blue cheese and pistachios.

But the best way to use beet greens? This Parmesan omelette with beet greens recipe! Sauteing beet greens with minced garlic and Parmesan cheese makes them taste insanely savory, kind of like the inside of spinach artichoke dip. To make them into a healthy breakfast or lunch, you’ll use this as an omelette filling. In just 15 minutes, you have a filling meal that makes the most of the unique flavor of beet greens.

Best beet greens recipe

How to store beet greens

How to store beet greens? Use a knife or scissors to trim them off the beets, leaving about 2 inches of the stems still attached to the beet. Then place the beet greens in a covered container. They’ll stay fresh for about 3 to 5 days. For more info, go to How to Store Beets.

Tips for making this beet greens recipe

If you’ve never made an omelette before, it takes a little practice. But once you’ve made them a few times, you’ll be a pro! Alex and I have biffed on quite a few omelettes, but we’ve perfected our method so that you don’t have to! (We hope.) Here are some tips on making this beet greens recipe.

  • Chop the beet greens and tender stems. You can use both the beet greens and the tender parts of the stem. Using the stem tastes good and adds a bright pink color that looks lovely too!
  • Use an 8-inch non-stick skillet. This is the best type of pan for an omelette.
  • Double, triple or quadruple the recipe as desired. The recipe below is for 1 omelette: it’s easy to increase it for multiple servings.
  • Cooking is quick but technique-driven. Make sure to fully read the omelette instructions about how to cook and flip the omelette before proceeding. The cooking goes by very quickly: it’s only about 1 minute in the pan!
Beet greens omelette

A few more recipes

If you’ve got beet greens…we assume you have lots of beets! Here are all our favorite cooking methods and beet recipes to use these nutritious root veggies:

Beets

This recipe is…

Vegetarian and gluten-free.

Print
Best beet greens recipe

Best Beet Greens Recipe (Parmesan Omelette!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x

Description

This beet greens recipe is the best way to turn those leafy greens into a nutritious meal! You won’t believe the flavor in this hearty Parmesan omelette. Read the entire recipe before starting!


Scale

Ingredients

For the omelette (1 serving)*

  • 2 cups chopped beet greens (and thin sliced tender stems)*
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese
  • 2 eggs
  • 1/2 tablespoon butter
  • Kosher salt and fresh ground black pepper

Instructions

  1. Chop the beet greens. Mince the garlic.
  2. Saute the filling: Cook the greens over medium high for about 1 minutes. Just before tender, add the garlic, Parmesan cheese, and 1 pinch kosher salt and cook until just bright green.
  3. In a small bowl, whisk the eggs, 1/2 teaspoon water, 1/8 teaspoon kosher salt, and a few grinds of black pepper until fully combined, about 20 seconds.
  4. Cook the omelette (takes about 1 minute total): Heat a small 8-inch nonstick skillet over just below high heat, with the pan handle facing towards you. Add the butter and swirl the pan to fully coat. Wait until the butter starts to become foamy with large bubbles, then pour in eggs. When a skin just starts to form (10 to 15 seconds), add the greens in a line from left to right.
  5. Run a small spatula under the far edge of the omelette to release it from the pan. Start to pull the eggs up and shake and tilt the pan to spread out any uncooked egg and allow it to cook. Using the spatula, roll the eggs up and over the cheese. Cook another 10 to 15 seconds until just barely set. The outside should be a pale golden and the inside soft and creamy (for a harder cooked omelette, you can cook it several seconds longer). Turn off the heat.
  6. Flip the omelette out of the pan: Hold a plate in one hand. Pick up the pan with your right hand, thumb up, and quickly turn the pan upside down over the plate so that the omelette rolls off onto the middle of the plate, folding over itself into a rolled shape. Serve immediately.

Notes

*This makes 1 omelette — double, triple, or quadruple as desired.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French

Keywords: Beet Green Recipe, Omelette Recipe, Parmesan Omelette, Beet Green Omelette, what to do with beet greens

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

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