Beetroot Leaves or Beet Greens are one of the healthiest greens that are often discarded. Beetroot leaves are very healthy and packed with nutrition. This Beetroot Leaves Poriyal or stirfry is a great way to use them in everyday cooking. They cook incredibly quickly and are so delicious.
I and my husband love to garden and have a lovely backyard vegetable patch. We grow many different vegetables and love to experiment with them. This also means, in the growing season, I have a constant supply of vegetables and greens from the backyard.
Last fall we planted some carrots and beets. We had an unseasonably cold front move in October with a huge Ice storm putting a halt to the harvest. This spring the carrots and beets bounced back to life and started growing really well.
The beets by themselves were not very large, but the beetroot leaves grew amazingly well. I let them continue to grow for the greens and have been cooking constantly with them. This week, I will be sharing 3 different Beetroot leaves recipes.
Benefits of Beetroot Leaves / Beet Greens
- They are very healthy and a rounded nutritious vegetable.
- Beet greens are low in calories and hence a great vegetable to include when looking for low-calorie recipes.
- Beetroot leaves have more minerals, vitamins, and fiber than beetroot. So it is a great idea to include some of the beetroot tops when cooking the beets.
- The beetroot greens are an excellent source of Vit-A, B-complex vitamins, Vit-K, and Vit-C.
- The beet leaves are rich in several minerals like magnesium, potassium, copper, iron, manganese, and so on.
How to use Beet Greens?
- Beetroot leaves can be used very similarly to any other green leafy vegetable.
- They closely resemble the chard and can be used in stir fry like this Beetroot leaves poriyal recipe.
- Beet greens can also be eaten fresh in a salad.
- I love using beetroot leaves in dal recipes like this spinach dal. I simply replace the spinach with beet greens.
Harvesting, cleaning, and storing the Beetroot leaves
Treat the beet greens as you would any other green. They can accumulate quite a bit of dirt as they grow close to the ground. In our garden, we have planted them in the ground, and after rain, they tend to have a lot of dirt.
I choose the larger leaves from the middle and make sure to cut them with some stems. We can use the tender stems in the poriyal and they add a lovely crunch to the dish. If buying the beet bunch from the store, just chop the leaves with stem and clean them.
Then, I fill the sink with water (after closing the drain) and immerse the leaves in the water and wash it thoroughly. Let the leaves float to the top and carefully scoop them out allowing the dirt to settle in the bottom. Do this a couple of times or more if there is more dirt.
I try to use the leaves as quickly as possible after harvest. At the end of the season, I clean, dry, and chop the beet leaves and then freeze them in a freezer bag. If storing for a little while, I would loosely wrap the leaves in a brown bag or paper and then place it in the crisp drawer of the refrigerator.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Beet Greens - I used fresh harvested beetroot leaves to make this recipe. Like with any greens, the beet leaves reduce drastically after cooking. So make sure you start with a good amount. I also used some tender stems along with the leaves.
Onion - I used one small red onion. We can use any onion you have in hand, white, sweet, or red.
Coconut - Some freshly grated coconut to add at the end.
Lemon - A squeeze of fresh lemon juice tastes so good in the beetroot leaves poriyal.
Chilies - I used dry red chilies and fresh green chilies in the beet green poriyal.
Seasoning - Mustard seeds and urad dal / ullutham paruppu is what I used to season the beet green stir fry. And we need oil, asafetida and salt.
Step-by-step Process
- Clean the beetroot leaves and chop them coarsely. Refer to the cleaning tips that I have earlier in the post.
- In a wide pan, heat oil and add the mustard seeds, Urad dal, red chilies, and asafetida.
- Let it fry for about 20 seconds and then add the chopped onions along with green chilies.
- Once the onions are soft and translucent, add the chopped beet leaves. The leaves will start wilting down as it cooks. If you have beetroot stems, cover the pan for a few seconds to let them cook faster.
- Add salt and continue cooking until the poriyal looks almost dry. Now add the grated coconut and give it a mix. Turn off the heat and give a good squeeze of lemon.
- Beetroot leaves poriyal is ready to serve. I served it with rice and sambar.
Expert Tips
- Make sure to clean the beetroot leaves well. Since they grow close to the ground, there could be a lot of trapped dirt in the leaves.
- The leaves reduce quite a bit when cooked, so make sure to start with a good quantity.
- We can skip the onions in the recipe and just use coconut or skip the coconut and use onions. The poriyal recipe is pretty adaptable.
- Use coconut oil to cook the beetroot poriyal as it compliments the recipe well.
Frequently asked questions
Yes, the beet leaves poriyal is vegan. If on a strict gluten-free diet, make sure that the asafetida is certified gluten-free.
Pretty much any greens can be made into a stir fry like this beetroot leaves poriyal. You could also add a couple of different greens like spinach and Swiss chard along with the beet greens.
You could store the leftovers in the refrigerator for a couple of days. Make sure that you heat it back up gently as the coconut in the poriyal might start letting out oil if cooked too long.
More Similar Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Beetroot Leaves Poriyal | Beet Greens Stir Fry
Equipment
- pan
- Cutting board
- Knife
Ingredients
- 4 cups Beetroot leaves / beet greens Along with tender stem
- ½ cup Onion chopped
- 2 Green chilies slit
- 2 Dry red chilies
- ⅓ cup Grated coconut
- 2 teaspoon oil I used coconut oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham Paruppu / Urad dal
- ¼ teaspoon Asafetida
- 2 teaspoon Lemon juice
- To taste Salt
Instructions
- Clean the beetroot leaves and chop them coarsely. Refer to my cleaning tips that I have earlier in the post.
- In a wide pan, heat oil and add the mustard seeds, Urad dal, red chilies and asafetida.
- Let it fry for about 20 seconds and then add the chopped onions along with green chilies.
- Once the onions are soft and translucent, add the chopped beet leaves. The leaves will start wilting down as it cooks. If you have beetroot stems, cover the pan for few seconds to let them cook faster.
- Add salt and continue cooking until the poriyal looks almost dry. Now add the grated coconut and give it a mix. Turn off the heat and give a good squeeze of lemon.
- Beetroot leaves poriyal is ready to serve. I served it with rice and sambar.
Notes
- Make sure to clean the beetroot leaves well. SInce they grow close to ground, there could be a lot of trapped dirt in the leaves.
- The leaves reduce quite a bit when cooked, so make sure to start with a good quantity.
- We can skip the onions in the recipe and just use coconut or skip the coconut and use onions. The poriyal recipe is pretty adaptable.
- Use coconut oil to cook the beetroot poriyal as it compliments the recipe well.
Eden Westbrook says
I am SO glad I tried this recipe! So tasty and so easy to make. Thanks for the recipe!
Krysten Clark Wilkes says
Who knew beetroot greens could not only be good for your body but even better for your tastebuds? thank you for sharing this nutritious yet delicious recipe! Collard greens may have some new competition in my household!
Sandhya Ramakrishnan says
I need to make collard greens now. Thanks for trying.
Jamie says
I'm so glad I found this recipe because now I can make use of my beetroot greens! Great flavor, we loved it!
Lisa says
I’m so glad I found this healthy vegetable recipe. And even better to eliminate waste by using the leaves.
Lori | The Kitchen Whisperer says
What an awesome and unique recipe for me! I typically just saute up beetroot leaves with garlic butter but wow your recipe took it to the next level! So incredibly flavorful!
Carrie Robinson says
I always throw out the leaves when I make fresh beets. Going to save them next time and try this recipe. Looks delicious! 🙂
Loreto and Nicoletta says
I am lovingvthis fish. In our Italian cuisine, we have lots of greens, and also have that belief of not wasting anything. I have had beet leaves in many way, but not in this way. The grated coconut and spices have me very intrigued. Your garden looks wonderful, and beautiful that children are taught about the importance of the food we grow! Thanks for sharing! ❤️
Colleen says
I also grow beets and I am always looking for new ways to cook the greens. This recipe is full of flavor yet easy to make. Thank you!
Amy Liu Dong says
I'm glad that i've come across this recipe online because i'm looking for a healthy dish to make and this one did not disappoint. It is easy to make make and healthy so it's a win-win situation for me.
veenaazmanov says
Thanks. Definitely need to try this out. Would be my first attempt to this healthy and delicious Poriyal.
Ruth says
Earlier I discard Ed the beet leaves but this time I tried your recipe, turned out well, thanks 👍🎁
Sandhya Ramakrishnan says
Glad you liked the recipe. I love using my beet leaves now as well especially because they are so healthy.
Sapana Behl says
Beetroot leaves poriyal sounds and looks so delicious. Earlier I used to throw beet leaves but after reading your recipe I will be making this delicious and healthy poriyal for sure. Thanks for sharing this recipe.
NARMADHA says
Fresh from garden to kitchen is so good. This is such a healthy and nutritious way to make poriyal with greens. Next time I won't throw away and make it.
Seema Sriram says
Garden fresh beet leaves are a treat. I am so glad to see such a well maintained garden and the freshness of the produce. I am sure the poriyal turns out superb.
Sapana says
I have once tried cooking with beet leaves to make Saag.
This poriyal sounds super delicious and of course healthy too, luckily I have all the ingredients and this is going to be my dinner tonight . Thanks for the recipe and tips .
Sasmita Sahoo says
Beetroot Leaves poriyal is surely the healthiest way of using those greens. Although I have not tried my hands in these leaves. The recipe looks super simple, quick, and must be so delicious.
Poonam bachhav says
Beetroot greens are so nutritious.and this poriyal sounds a delicious way of including them in our daily diet. You are so lucky to have it fresh right from your kitchen garden.
Sriram says
That is a well maintained garden you have. So nice to see such fresh beet leaves. They are so healthy.
Radha says
Fresh greens always make a lot tastier. This is a delicious and nutritious curry.
Rafeeda - The Big Sweet Tooth says
It looks so much like cheera to me! I have seen beetroot leaves when we go to the organic farm markets and I have always been temtped to buy them. Now that I have a recipe to refer to, I must pick some next time...
Pavani says
That is such a delicious poriyal with beet greens - so easy to make and perfect side dish to any meal. After reading your post, I am so tempted to plant some beets.
Lata Lala says
Simple, easy yet so Healthy beetroot leaves poriyal recipe is for keeps Sandhya. You said it right, we unknowingly many times discard them thinking it's a waste.
Jagruti's Cooking Odyssey says
You are so lucky, homegrown fruit and veggies are the best. Beetroot leaves in poriyal sound so good and nutritious. I Will try this recipe once I get hold of a good bunch of beetroot with leaves.
Mayuri Patel says
What a delicious and easy recipe to prepare to enjoy beet greens. Straight out of the garden so fresh and organic. Sometimes I feel jealous that I don't have a garden where I can grow simple kitchen ingredients. Definitely will want to try out your beetroot leaves poriyal when I get some beet greens.
Vandana says
This sounds so simple yet delicious. I love eating leafy vegetables but never thought of making poriyal with it. I am sure I would love it because I also love South Indian food. Can't wait to try this.
Uma Srinivas says
Beet leaves are of high nutrition and very easy to cook leaf veggies. Even I make poriyal, dal, and rice with these beet leaves. Looks yummy and I loved your garden picture too.
Vaishali says
I have heard so much about the benefits of these leaves, but here we hardly get them. The beetroots are available without any stem. The poriyal looks very attractive and definitely very nutritious.
Suma Gandlur says
Many of us throw away the greens of vegetables without a second thought. Your version of poriyal is a great way to make use of the nutritious leaves. BTW, how do the the leaves taste?
Usha Rao says
Poriyal look really good Sandhya. Never thought of cooking with beetroot leaves. I use radish leaves but never tried beet leaves. Next time I do my groceries, will look out for beets bunch that has lot of leaves. Thanks for the tips and will be useful for people who are cooking with these leaves for the first time.