Best 10 Beet Greens And Green Beans With Tomato And Onion Recipes

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A delightful harmony of flavors and textures awaits you in this vibrant dish of Beet Greens and Green Beans with Tomato and Onion. This recipe offers a symphony of colors, combining the deep crimson of beet greens, the emerald of green beans, the scarlet of tomatoes, and the golden hue of onions. Each ingredient brings its unique character to create a medley of flavors that will tantalize your taste buds. The earthy notes of beet greens blend seamlessly with the crispness of green beans, while the sweetness of tomatoes and the pungency of onions add a delightful balance. This dish is not only a feast for the eyes but also a culinary delight that will leave you craving for more.

In addition to the main recipe, the article also includes variations to cater to diverse preferences and dietary restrictions. For those who prefer a vegan version, there's an alternative that omits the cheese, while those looking for a gluten-free option can substitute regular flour with a gluten-free flour blend. The article also provides a detailed guide on how to prepare beet greens, ensuring that you get the most out of this often-overlooked leafy green.

Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. Its ease of preparation and versatility make it a perfect choice for busy weeknights or special gatherings. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

GREEN BEANS WITH TOMATOES



Green Beans With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams

GREEN BEANS WITH TOMATOES



Green Beans with Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 slices bacon, diced very small
1 large onion, diced very small
2 pounds green beans, trimmed and halved
1 mounded tablespoon tomato paste
Three 14.5-ounce cans whole tomatoes
Kosher salt and freshly ground black pepper
Cayenne pepper, as needed

Steps:

  • Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
  • Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

TOMATO-ONION GREEN BEANS



Tomato-Onion Green Beans image

Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 large onion, finely chopped
1 pound fresh green beans, trimmed
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook until tender and lightly browned, stirring occasionally., Meanwhile, place green beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 5-7 minutes or until crisp-tender. Drain; add to onion. Stir in tomato paste and salt; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED GREEN BEANS WITH ONION



Sauteed Green Beans with Onion image

Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.

Provided by dmcconnell

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1 pinch salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 shallot, chopped
½ teaspoon garlic salt
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

  • Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g

ROASTED GREEN BEAN, RED ONION, AND BEET SALAD



Roasted Green Bean, Red Onion, and Beet Salad image

Categories     Salad     Bean     Onion     Vegetable     Side     Roast     Vinegar     Green Bean     Beet     Summer     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large beets, trimmed
6 tablespoons extra-virgin olive oil
8 teaspoons chopped fresh thyme
Nonstick vegetable oil spray
4 red onions, each cut into 6 wedges
2 1/2 pounds slender green beans, trimmed, cut into 3-inch lengths
1/4 cup water
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
  • Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
  • Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
  • Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

TOMATO-MARINATED GREENS AND BEANS TOAST



Tomato-Marinated Greens and Beans Toast image

This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.

Provided by Kay Chun

Categories     brunch, dinner, easy, lunch, snack, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons minced shallot
2 tablespoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/8 teaspoon grated garlic
4 ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons
8 ounces cherry or grape tomatoes, halved
1 (14-ounce) can lentils, rinsed and drained
4 thick toast slices
Freshly grated Parmesan, for serving

Steps:

  • Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
  • Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN



White or Pink Beans With Beet Greens and Parmesan image

If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
6 cups water
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
Salt to taste
1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
Freshly ground pepper
Freshly grated Parmesan for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
  • Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams

BEET GREENS AND GREEN BEANS WITH TOMATO AND ONION



Beet Greens and Green Beans with Tomato and Onion image

A tasty side dish, big on flavor and low in calories. Cooking the onions dark without burning them adds a wonderful flavor to this dish.

Provided by Joanna DaCosta

Categories     Tomato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
½ small yellow onion, chopped
1 cup fresh green beans, trimmed
2 cups chopped beet greens
1 small tomato, chopped
1 large clove garlic, minced
¼ teaspoon ground thyme
⅛ teaspoon red pepper flakes
¼ cup water
2 tablespoons cider vinegar
sea salt to taste
ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.

Nutrition Facts : Calories 84.6 calories, Carbohydrate 5.2 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 127.4 mg, Sugar 1.5 g

BEET GREENS AND GREEN BEANS WITH TOMATO AND ONION



Beet Greens and Green Beans with Tomato and Onion image

A tasty side dish, big on flavor and low in calories. Cooking the onions dark without burning them adds a wonderful flavor to this dish.

Provided by Joanna DaCosta

Categories     Tomato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
½ small yellow onion, chopped
1 cup fresh green beans, trimmed
2 cups chopped beet greens
1 small tomato, chopped
1 large clove garlic, minced
¼ teaspoon ground thyme
⅛ teaspoon red pepper flakes
¼ cup water
2 tablespoons cider vinegar
sea salt to taste
ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.

Nutrition Facts : Calories 84.6 calories, Carbohydrate 5.2 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 127.4 mg, Sugar 1.5 g

Tips:

  • Choose tender beet greens and green beans: Look for beet greens with vibrant green leaves and no signs of wilting. Green beans should be crisp and snap easily when broken.
  • Wash the vegetables thoroughly: Rinse the beet greens and green beans under cold water to remove any dirt or debris.
  • Prep the vegetables: Trim the ends of the beet greens and remove any tough stems. Cut the green beans into 1-inch pieces.
  • Use ripe tomatoes: Ripe tomatoes will add a burst of sweetness and flavor to the dish.
  • Don't overcook the vegetables: Beet greens and green beans should be cooked until tender but still retain a slight crunch.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a sprinkle of red pepper flakes for extra flavor.

Conclusion:

This simple yet flavorful dish is a great way to enjoy the bounty of summer produce. The combination of beet greens, green beans, tomatoes, and onions creates a colorful and delicious side dish that is perfect for potlucks, picnics, or casual weeknight meals. With its vibrant flavors and healthy ingredients, this dish is sure to be a hit with everyone at your table.

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