Beet greens sautéed in ginger, lemon and cumin from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Accompaniments: Brown basmati rice; Rice pilaf with cashews, cranberries and saffron; Ground lamb, beef and lentil kebobs; Grilled beef tenderloin with almonds and garlic; Beef short ribs in light cumin broth; Spicy pulled pork roast with garlic

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Notes about this recipe

  • amy_9scy2c on April 12, 2026

    We mixed it in with an Indian curry, it really enhanced the curry’s flavour.

  • lorloff on November 05, 2023

    These were really great. I did not have daikon radishes so I used watermelon radishes and it worked really well. I made ½ the recipe because that was the amount of fresh beet greens and stems I had. I will use this any time I get super fresh beet greens with the beets I buy at the farmers market. The only caveat is that I need to start with ½ the amount of cayenne or less, it was too spicy for my husband. Vij hits a home run again.

  • Rutabaga on March 29, 2014

    This easy sautee packs a lot of punchy flavor. The only issue I have is that my beet greens often seem to wilt too quickly in the pan, so I recommend using the freshest greens possible and getting them in the pan right away after mixing with the lemon juice and spices.

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