Rote Bete Blätter aus dem Wok (asiatische Art)

Asian-Style Beet Greens. Using a wok is an easy way to cook fresh greens (such as beet greens, Swiss chard, and other greens — even Kohlrabi! ). They get a flavour boost by seasoning them with Asian-style flavors like soy sauce, a little unrefined sugar (for a teriyaki effect), fresh ginger, garlic and shallots. Plus a sprinkle of red pepper chili flakes for an extra kick. So tasty. Plus quick, easy and packed with nutrition!

What to do with beet greens? Saute or stir-fry them!

I grew up with my mother cooking beet greens and stems in a pot of boiling water. But there are so many better ways to enjoy these underrated greens. They can easily and quickly be stir-fried in a wok or sautéed in a large, deep skillet. Just treat them like you would mature spinach or Swiss chard. Both taste and structure is similar.

Beet greens for wok fried Asian-Style Beet Greens

Where to find beet greens

The best place to pick up beets with the greens and root in tact is at the farmers market (or perhaps your organic farm delivery). Both roots and stems should be healthy! Look for bunches that are really lush, have a bright green color, without blemishes (no withering, yellow or spotty patches).

How to store:

Beet greens are best cut away from the roots (otherwise the roots take moisture from them) and store them unwashed in a separate plastic bag. They will keep fresh in refrigerator for about 3-4 days.

Asian-Style Beet Greens

Looking for other beet green recipes?

Try this recipe for Sautéed Beet Greens with Garlic, Lemon & Almonds. Or try adding them raw to your next salad or smoothie.

Rote Bete Blätter aus dem Wok (asiatische Art)
4.1 from 30 votes

Asian-Style Beet Greens

A simple and delicious stir-fried beet greens recipe with Asian flavors. A terrific nutrient dense side dish that is super flavourful to boot!
Course Side Dish
Category Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 70 kcal
Autor Elle


  • 2 tablespoons soy sauce (or tamari)
  • 1/2 teaspoon mascabado raw cane sugar (or coconut palm sugar)
  • 1 tablespoon unseasoned rice wine vinegar (Japanese)
  • 1/8 teaspoon red pepper flakes, or more
  • Greens from one or two bunches of beets, rinsed and stems partially trimmed
  • 1 tablespoons extra-virgin olive oil
  • 1/2 tablespoon sesame oil (not roasted sesame oil)
  • 1/2 tablespoon ginger, peeled and grated
  • 2 shallots, finely chopped
  • 2 cloves garlic, thinly sliced
  • sesame seeds, to garnish


  1. In a small bowl, mix together the soy sauce, sugar, vinegar and red pepper flakes. Set aside.
  2. Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and shallot. Stir-fry for a few minutes, till shallot soft, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted.

  3. Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Asian-Style Beet Greens (Stir-fry) recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.


  1. This was delicious! Had it over rice with some coconut shrimp last night. Chopped up the greens and mixed them with rice for my toddler son, who loved them, too! Will definitely keep this recipe for the future.

    Since I’m dialing back on the salt and sugars right now, I scaled the soy sauce back to 50% and subbed coconut aminos for the remaining 50%, then used a little less sugar. Worked great to maintain the umami and sweetness

    • Thanks Steph, so glad you enjoyed this recipe. And thank you for the tip on how to reduce the sodium and the 5 stars! 🙂

  2. Delicious! My dad brought home some beets from the farmers market and I wanted to find a way to use the greens. So glad I stumbled across this recipe! Delicious. I used some honey instead of sugar, but kept everything else per the recipe.


Comment Rating

Please enter your comment!
Please enter your name here