How to Cook Baby Beets With Tops


Baby beets are small beets that are usually sold with their leafy green tops still attached. They are generally tender and do not require the roasting or boiling that their larger counterparts need. The tops as well as the beets themselves are edible, and combining them produces a dish that uses the entire vegetable.

Step 1

Separate the beets from their green tops by slicing through the joint connecting the two. Rinse both the baby beets and the greens thoroughly, removing all dirt and sand by scrubbing gently with your fingers. Pat dry.

Step 2

Quarter the baby beets with a sharp knife and roughly chop the greens into ribbons. Set aside.

Step 3

Heat 1 to 2 tbsps. of olive oil in a large skillet. Add the quartered baby beets, chopped onions and minced garlic and sauté over medium heat until the onions are soft, about five to 10 minutes.

Step 4

Add the beet greens to the skillet and sauté for about three minutes, until wilted. Season with salt and pepper.

Step 5

Remove the skillet from the heat and serve immediately.

Things You'll Need

  • 1 bunch of baby beets, with tops attached
  • Sharp knife
  • Olive oil
  • Skillet
  • 1/4 cup white, yellow or green onion, chopped
  • 1 to 2 cloves garlic, minced
  • Salt and pepper


  • Planet Green
  • The City Cook
Keywords: baby beets, beet greens, tops, cook

About this Author

Katie Leigh is a freelance writer and editor based in Chicago. A Loyola University New Orleans graduate with a Bachelor's degree in communications, Leigh has worked as a copy editor, page designer and reporter for several daily newspapers and specialty publications since 2005.