If you’ve never tried Golden Beets before you are in for a treat. They are milder tasting than red beets and much less messy – no red juice everywhere. They are a bit more difficult to find, but if you take the trouble to track them down at a farmer’s market, Whole Foods or even grow them yourself (as I did) – you’ll be well rewarded.

Things You'll Need

Scrub your beets and cut off the greens and save them.

Do NOT peel the beets. Wrap however many you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender – about 35 minutes.

While the beets are roasting, wash your greens – wrap them in a piece of paper towel and put in the refrigerator to stay crisp until the beets are done. Also, thinly slice at least one clove of garlic – set aside.

When beets have finished roasting, the skins should slip right off. Slice the beets when they have cooled enough to handle, then set aside.

In a large skillet or wok, heat a tablespoon or so of olive oil over med-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from heat.

Add the sliced beets and toss with a couple shakes of Balsamic vinegar. Serve immediately.


  • This recipe (minus the actual beet roots) is also delicious with Swiss Chard or fresh spinach.

  • Add a tsp of sugar to the vinegar before tossing for a slightly sweeter taste

  • Red wine vinegar can substitute in a pinch