Beet Top Tea (Beetroot Leaf Detox Tea). This beet top tea is one of the most popular recipes on the website and a long-time favourite in our cooking classes.
Why you should never throw away beetroot leaves
Most people buy beetroot for the sweet earthy roots and discard the leafy tops without a second thought. Yet beet greens are one of the most nutrient-dense parts of the entire plant.
Rich in vitamins A, C and K, along with folate, potassium and magnesium, beet leaves provide valuable antioxidants and phytonutrients that support everyday health. Their slightly earthy flavour makes them perfect in soups, stir-fries, pesto, smoothies and this cleansing tea.
Ways to use beet tops
Using the whole vegetable is also a wonderful example of sustainable cooking, reducing kitchen waste while stretching your grocery budget.
- Sautéed greens — wilt with garlic, olive oil, chilli and a squeeze of lemon.
- Pesto — blend with nuts or seeds, garlic, olive oil and Parmesan (or nutritional yeast).
- Soups & stews — chop the leaves and stems and throw them into the pot towards the end.
- Frittatas & omelettes — finely slice and fold through with herbs, feta or whatever cheese is lurking in the fridge.
- Stir-fries — treat them like spinach or silverbeet and add them towards the end so they retain a little bite.
In other words, beetroot leaves are not rubbish. They’re dinner.
Beetroot leaves are often removed at harvest because they perish quickly — a smart move if the root needs to be stored for long periods, as it helps prolong its life. However, when you do find beetroot with its greens still attached, it’s a clear sign of freshness. It means the beets were likely picked within the last few days, making both the leaves and root more flavourful and more nutrient-dense.
Rather than discarding the tops, this simple tea turns them into a deeply nourishing tonic. Beetroot and its leafy greens are rich in vitamins, minerals, antioxidants and naturally occurring plant compounds that help support the body’s normal detoxification pathways. Combined with warming ginger and fragrant lemongrass, this nourishing tea is a delicious way to make the most of the whole vegetable.
Why you’ll love this recipe
✔ Zero-waste cooking
✔ Naturally vegan
✔ Gluten-free
✔ Rich in antioxidants
✔ Food as medicine
✔ Garden-to-table
✔ Ready in 30 minutes
Is beet top tea really detoxifying?
The word “detox” is often overused, but your liver and kidneys already work around the clock to remove waste products from the body. Rather than “flushing toxins”, foods like beetroot and leafy greens provide nutrients that support these normal processes.
Beetroot contains naturally occurring betalain pigments and dietary nitrates, while the leafy greens contribute antioxidants and minerals that help protect cells from oxidative stress. Together with fresh ginger and lemongrass, this warming infusion becomes a nourishing tonic that’s perfect when you’re feeling run down or simply looking for a comforting herbal drink.
Nutritional benefits of beetroot leaves
Beet greens are surprisingly nutritious and deserve a place alongside spinach, kale and silverbeet.
Rich in antioxidants
The deep green leaves contain carotenoids and vitamin C, which help protect cells against oxidative stress.
Supports healthy blood flow
Like beetroot itself, the leaves naturally contain dietary nitrates that the body can convert into nitric oxide, helping support healthy circulation.
Excellent source of vitamin K
Vitamin K contributes to normal blood clotting and supports healthy bones.
High in potassium
Potassium helps regulate fluid balance and supports healthy muscle and nerve function.
Why ginger and lemongrass work so well
This recipe isn’t just delicious—it combines three traditional ingredients that complement one another beautifully.
Ginger adds warmth while supporting healthy digestion and helping relieve occasional nausea.
Lemongrass contributes fresh citrus notes and aromatic oils that create a naturally refreshing herbal infusion.
Together with beet greens they create a balanced, earthy tea that’s equally enjoyable hot or chilled over ice.
Zero-waste cooking at its best
One of my favourite kitchen philosophies is using every edible part of a vegetable.
Instead of composting beet tops, transform them into:
- Beet top tea
- Pesto
- Green smoothies
- Stir-fries
- Vegetable stock
- Frittatas
- Soups
- Pasta fillings
It’s a delicious way to reduce food waste while getting maximum nutritional value from your produce.
FAQs
Can I drink beet top tea every day?
Yes. When enjoyed as part of a varied diet, this gentle herbal infusion can be enjoyed regularly.
Can I freeze beet leaves?
Absolutely. Wash, dry and freeze them for later use in soups, smoothies or this tea.
Does beet top tea contain caffeine?
No. This recipe is naturally caffeine-free.
Can I use silverbeet or spinach instead?
The flavour will change, but both make pleasant herbal infusions if beet leaves aren’t available.
Therapeutic notes
This nourishing infusion showcases the principles of food as medicine by making use of an often-overlooked ingredient. Beetroot leaves provide valuable vitamins, minerals and plant compounds, while fresh ginger and lemongrass contribute aromatic flavour and digestive support. Although no food or beverage can “detox” the body on its own, a diet rich in vegetables, herbs and whole foods helps support your body’s natural detoxification systems and overall wellbeing.
Why is beetroot bossy?
Jane Grigson, the famous authority of all things green and vegie, once referred to beets as a “bossy” vegetable, due to their powerful colour, which may permeate all corners of the kitchen. Yet it’s not just the colour that holds power; their healing properties are mighty and, when combined with culinary flair, may provide superb warming menu ideas.
The rich ruby colour of this tea works to tonify the blood and gently cleanse the liver — making it a perfect pick-me-up.
Chef Sam’s Tips
- Use the leaves within 2–3 days of harvest.
- Young leaves are sweeter than mature leaves.
- Add fresh mint for a refreshing summer version.
- Enjoy chilled over ice in warmer months.
- Freeze leftover tea in ice cubes for smoothies.
Storage
- Store covered in the refrigerator for up to 3 days.
- Serve warm or chilled.
- Do not reboil repeatedly.
Did you know?
The beetroot leaves actually contain more vitamin A than the root, making them one of the most nutritious leafy greens you can grow or buy. They can also be sautéed, blended into pesto, stirred through soups or enjoyed as this simple herbal tea.
The beauty of the beets
One of the simplest ways to eat more sustainably is to cook with every edible part of the plant. Beetroot tops are too nutritious to throw away, and this warming herbal tea is proof that the most overlooked ingredients are often the most rewarding.
See more beet recipes here
Gowings Famous Beet Top Tea
- Total Time30 minutes
- Yield750 ml 1x
- DietVegan
Jane Grigson, the famous authority of all things green and vegie, once referred to beets as a “bossy” vegetable, due to their powerful colour, which may permeate all corners of the kitchen. Yet it’s not just the colour that holds power, their healing properties are mighty and when combined with culinary flair, may provide superb warming menu ideas.
Ingredients
1 bunch beetroot leaves, rinsed
2 stalks lemon grass, tied in a knot to release flavour
1 tablespoon freshly grated ginger
1 lemon or lime, juice of
750ml water
Instructions
- Remove the leaves from the beets and rinse.
- Place the leaves in a large pot and cover with water.
- Add lemongrass and ginger and simmer gently for 20 minutes.
- Allow to cool slightly, strain and enjoy with a squeeze of lemon or lime.
Notes
Whenever you buy fresh beetroot with the leaves attached, separate the greens from the root as soon as you get home. The root continues drawing moisture from the leaves, causing them to wilt more quickly. Store the greens wrapped in a damp tea towel inside the refrigerator and use within two to three days for the best flavour and nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: Beetroot
- Method: Simmer
- Cuisine: Tonics
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