Most people know how to cook beetroot — but what about the leaves? One of the questions I am asked most often is: Can you eat beet leaves? Happily, yes. Not only are they edible, but they are also deeply nourishing, earthy and incredibly versatile in the kitchen.

If you have ever wondered how to cook beet leaves, this simple and nourishing beet greens recipe is one of the easiest ways to begin embracing root-to-leaf cooking in your own kitchen. Often overlooked, beet leaves are not only edible — they are rich in flavour, packed with nutrients and deeply aligned with the philosophy behind wholefood recipes and food as medicine recipes.

This vibrant beet leaf recipe was inspired by a dish from Nigella Lawson and reworked through the lens of seasonal, restorative cooking at Chef Sam Gowing. Combining gluten-free soba noodles, fresh ginger, shoyu and mineral-rich beet greens, it is a beautiful example of healthy beetroot recipes that celebrate the entire vegetable rather than wasting the stems and leaves.

At Chef Sam Gowing, we have long celebrated beetroot nutrition for its restorative and energising qualities. Beet leaves and stems are naturally rich in antioxidants, potassium and plant compounds that support circulation, digestion and liver function — making them ideal ingredients in healthy detox recipes and deeply nourishing everyday meals.

These soba noodle beet greens are simple to prepare, naturally gluten-free and perfect for anyone seeking vibrant, grounding food that feels both comforting and restorative. Whether you are exploring gluten-free noodle recipes, seasonal wholefood cooking or simply looking for new ways to reduce waste in the kitchen, this dish brings together flavour, nourishment and sustainability in one bowl.

I’ve been celebrating beets for years, especially the stems and leaves, which make a very restorative Beet Top Tea – a proven hangover tonic!

How to Cook with Beet Leaves | Healthy Beet Greens Recipe by Chef Sam Gowing

Recipe by Samantha Gowing

• Total Time30 minutes
• YieldServes 4
• DietVegan

Beets have strong detoxifying properties, as they are high in chlorine, which assists in the cleansing of the liver, kidneys and bloodstream. Beets are also rich in potassium that can help to balance the metabolism and the rich, red colour helps to tonify the blood and cleanse the liver. The perfect autumn and spring pick-me-up!

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Ingredients

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1 bunch beetroot with stems and leaves attached

80 grams gluten-free soba noodles

1 teaspoon shoyu – Japanese soy sauce

1 tablespoon mirin

1 teaspoon rice wine vinegar

1 dessertspoon freshly grated ginger

1 cup sprouts

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Instructions

1. Bring a large saucepan of water to the boil for the soba noodles.
2. Remove the beetroot bulbs from the stems and leaves. Reserve the beetroot for another recipe such as soup, roasted beet salad or dips.
3. Wash the beet stems and leaves thoroughly in a sink of cold water to remove any grit. Drain well and roughly chop into 5 cm pieces.
4. Place the beet leaves and stems into a large heavy-based frying pan or saucepan. Cook gently over medium heat using only the water clinging to the leaves until softened and wilted.
5. Meanwhile, cook the soba noodles in rapidly boiling water according to packet instructions. Drain, rinse under cold water and pat dry gently with paper towel.
6. In a bowl, combine the shoyu, mirin, rice wine vinegar and freshly grated ginger. Toss through the cooked noodles until evenly coated.
7. Add the seasoned noodles to the beet leaves and gently toss together. The noodles will take on a beautiful blush-pink hue from the beet greens.
8. Remove from heat and fold through the sprouts or parsley. Serve warm.

Notes

Nutritional Notes

Beet leaves and stems are rich in antioxidants, potassium and naturally occurring plant compounds that support circulation and liver function. Traditionally, beetroot has long been valued for its cleansing and restorative qualities, particularly in seasonal transitions such as autumn and spring.

Combined with ginger and fermented soy, this dish creates a deeply comforting bowl designed to nourish digestion, support energy production and celebrate the beauty of cooking root-to-leaf.

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• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Plant-based
• Method: Simmer
• Cuisine: Modern Australian