Delicious beetroot tops sautéed with garlic & fennel

Delicious beetroot tops sautéed with garlic & fennel recipe

A super easy and delicuous way to prepare fresh beetroot (beet) tops to eat as a side dish or on their own. These can be added to an omlette or frittata too.


  • 1 bunch of very fresh beetroot tops, washed and the thick stalks cut away from the leaves
  • Chop the stems quite finely and then cup up the leaves into thin ribbons
  • Olive oil for frying
  • 1 shallot finely chopped
  • 3 cloves of garlic crushed
  • ½1 tsp fennel seeds
  • ½ tsp ground cumin
  • Soy sauce to season
  • Juice of ¼½ lemon
  • Salt and pepper
  • Parmesan cheese to serve


  1. Heat a generous glug of olive oil in a large non-stick pan and sauté the shallots until soft. About 4 minutes. Add the chopped beetroot leaf stems, fennel seeds and cumin and fry for a further 2 – 3 minutes. Add the garlic and cook this for about a minute.
  2. Add the shredded beetroot leaves and stir through to wilt. Add about a ¼ cup of water and cover the pan with a lid or a baking tray in order to stem the leaves. Season with soy sauce and lemon juice keep tossing in the pan. Adjust seasoning with salt & pepper and when most of the liquid has cooked off, serve with grated Parmesan cheese.

Keywords: Beetroot tops, sauteed