Beet greens and rice never tasted so good. This quick, vibrant dish is proof that simple ingredients can shine.
Here’s the link to the schnitzel in the last image above.
Pairing Ideas for this Rice & Beet Greens Dish
It pairs beautifully with baked fish, as this salmon in Mediterranean red sauce, or salmon in Dijon mustard with cherry tomatoes, roasted whole chicken, baked chicken, tomato cucumber salad, pickled white cabbage, easy cabbage and bell pepper salad, carrot quinoa salad, oven roasted eggplant, homemade pickles, Add a squeeze of lemon for brightness or serve alongside lentils for a hearty combo.
Ingredients
- White rice (medium or long grain) – Provides a soft, fluffy base with a mild flavor that absorbs the greens nicely
- Beet greens (leaves and stalks) – Bring earthy flavor, slight bittern-sweetness, and vibrant color
- Minimal seasoning – Enhances all the natural flavors
- Olive oil (or your choice of cooking fat) – Helps with sautéing and adds a touch of richness
Preparation
Lightly sauté the rice in a bit of oil until slightly toasted. Add chopped beet greens (leaves and stalks), season with salt, and cook for a few more minutes until everything is tender and well combined.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water if it’s dry.
FAQs
Can I use brown rice?
Yes, just pre-cook it or adjust the cooking time accordingly.
Can I add garlic or onion?
Absolutely — they’re great flavor boosters if you want to enhance the dish.
Are beet stalks edible?
Yes! They add a nice texture and mild sweetness when cooked.
Let’s chat
Tried this? Drop a comment, share your twist, or ask away. And do everyone a favor, give beet greens the love they deserve.
Rice and Beet Greens Dish
Rice with beet greens is a healthy, earthy dish combining tender greens with fluffy rice and light seasoning.
Ingredients
- 2-1/2 cups white rice (medium or long grain)
- 1-2 cups green beet root
- Kosher salt
- White pepper
Instructions
- Rinse and chop the green root and set aside.
- Heat 1/3 cup oil and sauté the (dry) rice for 3 minutes on a medium-high heat, stirring most of the time.
- Add the green root and sauté and stir for 3 minutes.
- Pour in 5-1/2 cups hot water.
- Boil uncovered on a large burner for 5 minutes or until there’s a thin layer of water still rising above the rice and large bubbles are popping up on top.
- Stir the rice twice.
- Cover the pot and transfer it to a small burner.
- Set the timer for 10 minutes and keep cooking on a low heat.
- After 10 minutes, turn off the heat. Remove from the stove and cover with a towel for at least 20-30 minutes.
Nutrition Information
Yield
7Serving Size
1Amount Per Serving Calories 81Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 83mgCarbohydrates 18gFiber 1gSugar 4gProtein 2g
Nutrition values are estimated.