What Part of the Beet Is Edible? A Guide to Root, Greens, and Stems

December 9, 2025 •

5 min read

Did you know that ancient civilizations, like the Greeks, initially cultivated beets for their leaves rather than the well-known root? Every part of the beet is edible, from the earthy taproot to the leafy greens and crunchy stems, offering a diverse range of flavors, textures, and nutritional benefits for your meals.

Quick Summary

The entire beet plant is edible, including the sweet and earthy root, the vitamin-packed greens, and the flavorful stems. Each part offers a unique culinary experience, allowing for a variety of preparations that reduce waste and boost nutrition.

Key Points

All parts are edible: The entire beet plant, including the root, leaves (greens), and stems, is safe and delicious to eat.
Nutrient-dense greens: Beet greens are high in vitamins A, C, and K, as well as minerals like iron, often exceeding the nutritional content of the root.
Versatile stems: Beet stems can be cooked to add a sweet, crunchy texture to dishes, and are excellent for pickling or adding to stir-fries.
Diverse flavors and textures: Each part of the beet offers a distinct taste and texture, from the earthy root to the mild greens and crunchy stems.
Reduce food waste: Utilizing the entire beet plant is a great way to be more sustainable in the kitchen and get more value out of your produce.
Store separately for longevity: For best results, separate the leaves and stems from the root upon purchase, as the greens can draw moisture away from the root.

The Edible Root: The Heart of the Beet

For many, the root is the first and only part of the beet that comes to mind. This vibrant, bulbous taproot is prized for its naturally sweet, earthy flavor. While most commonly known for its deep purplish-red color, beets also come in golden, striped (Chioggia), and white varieties.

The root can be enjoyed in many ways. Roasting caramelizes its natural sugars, intensifying the sweetness and giving it a tender texture. Boiling makes it soft and easy to mash or blend into soups and sauces. For a raw preparation, grating fresh beets into salads or slaws adds a pleasant crunch and a bright, peppery note. The skin is edible, especially on young beets, but older beets may have tougher skin that is best peeled after cooking.

Common cooking methods for the root

Roasting: Drizzle with olive oil, season with salt and pepper, and wrap in foil before baking until tender. This method brings out the most flavor.
Boiling: Cook whole beets in salted water until a fork can easily pierce them. This is ideal for preparing pickled beets or adding to salads.
Steaming: For a milder flavor and to retain more nutrients, steam quartered beets for 15-20 minutes until tender.
Raw: Grate or thinly slice for salads, juice blends, or as a garnish.

The Flavorful Greens: A Nutritious Leafy Green

Beet greens, the leafy tops of the beet plant, are a delicious and nutrient-dense component often discarded by mistake. Belonging to the same family as spinach and Swiss chard, beet greens share a similar taste profile—mild, slightly earthy, and with a touch of sweetness. The mature leaves are heartier, while young leaves are more tender and perfect for eating raw.

Nutritionally, beet greens are a powerhouse, boasting significant levels of vitamins A, C, and K, as well as iron, calcium, and potassium. Many people compare them favorably to spinach, finding them less prone to wilting and with a richer texture. They are incredibly versatile in the kitchen, and using them helps to reduce food waste.

How to prepare beet greens

Sautéing: Sauté with garlic and olive oil for a quick, delicious side dish. They cook down just like spinach, making them perfect for last-minute meals.
Steaming: Steam briefly to soften the texture and serve with a squeeze of lemon and a pinch of salt.
In soups and stews: Chop the leaves and add them toward the end of cooking. They can be used in place of, or in addition to, spinach or chard in various recipes like borscht.
Raw in salads: Tender, young beet greens can be added to salads for extra flavor and nutrients.

The Crunchy Stems and Stalks: A Texture Boost

Don't overlook the vibrant, often reddish, stems of the beet plant! Much like Swiss chard stems, these stalks are completely edible and add a delightful crunch and slightly sweeter flavor profile to dishes. They are best when cooked, as this softens their firm texture. When using the whole plant, it's a good practice to separate the stems from the leaves, as they require a bit longer to cook.

Creative uses for beet stems

Pickling: Finely chop the stems and pickle them for a tangy, crisp condiment that works beautifully in sandwiches, salads, or on a charcuterie board.
Sautéing: Add the chopped stems to a pan first when sautéing the greens. Cook for a few minutes until they begin to soften before adding the leaves.
Soups and stir-fries: Dice the stems and add them to soups or stir-fries for added texture and color. They hold their shape well during cooking.

Comparing the Edible Parts of a Beet


Aspect	Beetroot (The Root)	Beet Greens (The Leaves)	Beet Stems (The Stalks)
Taste Profile	Sweet and earthy	Mild, slightly sweet, and earthy	Mild, celery-like, and slightly sweet
Texture	Tender when cooked, crunchy when raw	Tender and quick-wilting	Crunchy and firm, softens with cooking
Best For	Roasting, boiling, salads, juicing	Sautéing, steaming, soups, salads	Pickling, stir-fries, soups
Nutritional Highlights	Fiber, folate, manganese, potassium, inorganic nitrates	Vitamins A, C, K, iron, calcium, carotenoids	Vitamins, minerals, and fiber similar to greens

Making the Most of Your Beet Harvest

To fully utilize the entire beet and reduce kitchen waste, consider these tips. When you purchase fresh beets with the greens and stems attached, separate them immediately. This prevents moisture from the leaves and stems from drawing moisture from the root, which keeps the root fresh longer. Wash each part thoroughly before cooking.

A zero-waste beet-cooking approach

Start with the stems: When sautéing, start with the diced stems first since they require more time to cook and soften.
Add the leaves: After a few minutes, add the chopped beet greens to the skillet. Their texture is similar to spinach and they will wilt quickly.
Prepare the root separately: While the greens and stems cook, prepare the root. It can be roasted, boiled, or grated to use in a different recipe.
Combine for a complete meal: A classic combination involves pairing roasted beets with sautéed greens and goat cheese, with a drizzle of balsamic vinegar.
Utilize in different meals: The pickled stems can be used later, and any extra sautéed greens can be added to eggs, pasta, or rice bowls.

Conclusion: Eat Your Beets from Root to Leaf

Far from being a single-use vegetable, the beet is a complete and versatile food source, with every part offering a unique contribution to your diet. The sweet, earthy root, the nutritious greens, and the crunchy stems can all be prepared and enjoyed, providing a wealth of flavor, texture, and vitamins. By embracing a root-to-leaf approach, you not only unlock the full culinary potential of this amazing vegetable but also make a conscious effort to reduce food waste. So next time you bring home a bunch of beets, get creative and use the entire plant to its fullest.

For more information on the impressive health benefits of the entire beet plant, including its anti-inflammatory properties and ability to support heart health, consider exploring resources like Healthline's detailed analysis on beetroot nutrition and its various benefits.

Frequently Asked Questions

Yes, young and tender beet greens can be eaten raw, often added to salads. Mature beet greens, however, are tougher and have a stronger, more earthy taste, and are best enjoyed cooked, such as by sautéing or steaming.

A simple and popular method is sautéing. Start by heating olive oil and garlic in a skillet, then add the chopped beet greens and stems. Cook until the greens wilt and the stems are tender. A splash of lemon juice adds a bright finish.

Beet stems have a flavor profile similar to celery or Swiss chard, with a mild, slightly sweet, and earthy taste. When cooked, they become tender-crisp and add a great textural element to dishes.

While both parts are nutritious, beet greens are particularly rich in vitamins A, C, and K, along with iron and calcium. Some sources suggest the greens contain higher levels of certain vitamins than the root itself, making them an incredibly healthy addition to your diet.

Peeling is not always necessary. For young, tender beets, the skin is perfectly edible. For older or larger beets, the skin can be a bit tough or earthy. In this case, many people prefer to cook the beet first, as the skin slips off easily after boiling or roasting.

A great way to use the entire beet is by cooking the parts separately and then combining them. Roast the root with olive oil, then sauté the stems and greens with garlic. Serve the root and greens together with some goat cheese and a balsamic glaze.

Yes, beets offer numerous health benefits. The nitrates found in both the root and greens can improve blood flow and lower blood pressure, while the high fiber content supports digestive health. They are also packed with antioxidants and vitamins.