Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Boiled Beets with Sauteed Beet Greens 3.9 (37) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 31, 2020 Print Share Share Tweet Pin Email Servings: 6 If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them—beet greens are just as delicious as beets themselves. Serve the two together to get the best of both worlds. Ingredients ½ teaspoon salt, plus more to taste 3 pounds medium beets, greens removed and washed 1 tablespoon olive oil, plus more for drizzling 1 clove garlic, thinly sliced Freshly ground black pepper Directions Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired. Print