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Rating: 4.58 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A great recipe using beet greens and stems. I usually use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or even a spaghetti noodle would work well too.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.

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  • Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.

Nutrition Facts

299 calories; protein 8.6g; carbohydrates 47g; fat 7.8g; sodium 584.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2013
I omitted the fish sauce. This has great taste and color! Read More
(2)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2013
I omitted the fish sauce. This has great taste and color! Read More
(2)
Rating: 5 stars
07/30/2015
Very yummy! Used different pasta cuz I didn't gave spaghetti. Dropped the fish sauce but did use the wine. It is delicious and would be good with chicken or shrimp if you wanted more substance. I want to try it again with fresh ginger. Just didn't have any! Read More
Rating: 5 stars
07/31/2014
This was very good. Of course I omitted the fish sauce. I used the white wine. I used coconut oil insted of sesame oil and I also added a tbls of butter. I know I didn't exactly go by the recipe but it was a great base to work off of. It definitely tasted better than I anticipated. Read More
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Rating: 4 stars
03/03/2013
This was good. Usually I find the flavor of beet greens too strong but this combination of ingredients was really good! Read More
Rating: 4 stars
11/30/2020
Added hot sauce and lime juice. Delicious! Read More
Rating: 5 stars
09/22/2018
I made these because I found some beautiful beets with lovely greens at the market. I will make it again if I can find nice beets with good greens again. Read More
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Rating: 5 stars
08/09/2019
So glad I made this. It’s a hit everywhere I take it! Read More
Rating: 5 stars
08/25/2016
This makes a tasty quick and easy dinner. I used spaghetti noodles and had to omit the fish sauce because I forgot to pick up a new bottle so I just threw in a little extra soy sauce to make up for it. Very good! Don't omit the ginger - that is key! Read More
Rating: 5 stars
11/18/2017
Honestly I am not a fan of beets but this is great. I usually make this in conjunction with some chicken and it s super tasty and light. Read More