Main Meals

Sautéed baby greens

10 minutes
45 minutes
Wine/Spirit Pairing
Woolworths Diemersdal Sauvignon Blanc

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 12 baby beetroot with stems and leaves, rinsed well
  • 2 T olive oil, plus extra for drizzling
  • 8 cloves garlic, thinly sliced
  • 300 g fine green beans
  • 200 g sugar snap peas
  • 100 g asparagus tips
  • rocket, for serving
  • mint, for serving
  • a squeeze lemon juice
  • sea salt, to taste

1. Place the beetroot on a roasting tray and drizzle with olive oil. Roast at 180°C for 45 minutes, or until tender. Allow to cool, then break into pieces.

2. Heat the oil in a large pan and sauté the garlic for 1 minute. Remove the garlic and set aside.

3. Add the greens and sauté for 5 minutes until cooked, but still crunchy. Remove from the pan and mix with the garlic.

4. Mix the greens with the rocket and mint, then arrange on a platter with the beetroot. Drizzle with lemon juice and season to taste.

Cook's note: I absolutely love greens. I grew up with a veggie garden in our backyard so, unlike most kids, I enjoyed eating all types of vegetables. Sautéed greens are my go-to side dish. I sometimes add a touch of extra magic – baby beetroot in this case, because their earthy flavour is great with the sweetness and pepperiness of the other ingredients.

Siba Mtongana

Recipe by: Siba Mtongana

Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.

View all recipes


Load more