Beetroot Leaves

Beetroot leaves are the fresh, tender greens that grow along with beetroot. Mildly earthy in flavour, they soften beautifully when cooked and can be used much like spinach or amaranth leaves in everyday cooking.

These greens are widely used in Indian kitchens for stir-fries, poriyal, dal, sambar, soups, khichdi, and parathas. They cook quickly and pair well with garlic, onion, cumin, mustard seeds, coconut, and lentils. Both the leaves and tender stems can be used.

Beetroot leaves are naturally rich in iron, calcium, folate, and vitamins A and K, making them a nutritious addition to daily meals.

Usage:

Wash thoroughly before use, as soil may stick to the stems. Chop leaves and tender stems finely. Light cooking helps reduce bitterness while retaining nutrients.

Storage:

Separate the leaves from the beetroot bulb as soon as possible. Do not wash before storing. Wrap loosely in a cloth or paper towel and store in the refrigerator vegetable compartment. Best consumed within 1–2 days of purchase for freshness.

How to use beetroot leaves (practical ideas)

1. Simple stir-fry (everyday use)

The easiest and most common method.

How

Wash well (leaves can carry soil)

Chop leaves and tender stems

Heat oil, add mustard seeds, garlic, onion

Add leaves, salt, turmeric

Cook 3–5 minutes until wilted

Tip: Finish with grated coconut or a squeeze of lemon.

2. South Indian style poriyal / thoran

Perfect with rasam or sambar.

How

Temper mustard seeds, curry leaves, green chilli

Add chopped beet leaves

Cook till soft

Add grated coconut at the end

3. Add to dal or sambar

Very good way to sneak in greens.

How

Add chopped beet leaves in the last 10 minutes of cooking dal

Works well with moong dal or toor dal

Pairs nicely with garlic and cumin

4. Paratha / roti stuffing

Great if you like leafy greens parathas.

How

Finely chop leaves

Lightly sauté to remove raw taste

Mix into atta with spices

Roll and cook like regular paratha

5. Pesto or chutney (modern use)

Mildly earthy, similar to spinach.

How

Blend beet leaves + garlic + nuts (groundnut/cashew) + olive oil

Use as sandwich spread, pasta sauce, or dip

6. Add to soups & khichdi

Chop and add like spinach

Goes well in vegetable soups and moong dal khichdi