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Sautéed Beet Greens

As demonstrated in the “Red” episode of Live It – February 2017
Adapted from

Watch the episode here.

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  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 Tbsp minced garlic
  • 1 lb beet greens, leaves shredded (about 6 cups) and stems discarded
  • 1 tsp capers
  • 2 Tbsp sun-dried tomatoes, chopped
  • Black pepper & salt to taste


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook until translucent. 
  3. Add garlic and cook about 1 minute.
  4. Add the shredded beet greens and toss to coat.
  5. Cook the greens until wilted, about 3–5 minutes.
  6. Add sun-dried tomatoes and capers and cook another minute.
  7. Season with black pepper and salt to taste before serving. 

Note: This recipe also works well with other types of greens, especially Swiss chard and spinach. 

Nutrition Facts

Amount per serving
Yield: 4 servings

Calories  98.7

Total Fat  7.2 g

Saturated Fat  1.0 g

Polyunsaturated Fat  1.1 g

Monounsaturated Fat  5.0 g

Cholesterol  0.0 mg

Sodium  188.5 mg

Potassium  574.4 mg

Total Carbohydrate  8.3 g

Dietary Fiber  3.2 g

Sugars  1.0 g

Protein  2.2 g

Vitamin A  72.4%

Vitamin B-6  8.2%

Vitamin C  36.1%

Calcium  8.5%

Copper  8.7%

Iron  10.0%

Magnesium  12.1%

Manganese  19.0%

Riboflavin  8.7%

Thiamin  6.1%

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit