Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Boiled Beets with Sauteed Beet Greens 3.9 (37) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2020 Print Rate It 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. Rate it Print