Baby Beet Tops

Prep Time
Cook Time
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"The first ones of summer, patiently waited for, these are soooo delicious"

Original recipe yields 2 servings


  • Serving Size: 1 (332.7 g)
  • Calories 1182.1
  • Total Fat - 42.9 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 1.1 mg
  • Sodium - 1847.6 mg
  • Total Carbohydrate - 174.3 g
  • Dietary Fiber - 8 g
  • Sugars - 5.4 g
  • Protein - 22.1 g
  • Calcium - 302.2 mg
  • Iron - 12.7 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 1.3 mg

Step 1

Wash beet tops well and shake excess water off. Cut the baby beets off the stems and slice the bigger ones in half. Cut the stems off the leaves and discard.

Step 2

In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces. Saute'til onions are just beginning to soften. Add the beet leaves, whole. (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.

Step 3

Turn everything over several times to mix well, while cooking 2 to 3 minutes. Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes. Drain slightly/loosely, do not press, serve hot, immediately.

Tips & Variations

No special items needed.



A little tangy, a little sweet, these beets are delish. I made them for just myself and I pigged out. I couldn't stop eating them! Yummy and a nice change from the usual veggies I eat with my meals. Thanks for another summertime favorite Dorothy! Linda

(14 Aug 2012)