Yes, you can eat beet leaves (often called beet greens), and they are not poisonous.

Are beet leaves safe?

Beet leaves are an edible part of the beet plant, just like spinach or chard, and can be eaten both raw and cooked. Extension sources note that the leaves and stems are a normal food, providing vitamins A and K, calcium, and potassium.

Taste and texture

  • Young beet leaves are tender and mildly sweet, similar to baby spinach or chard.
  • Older leaves are thicker, more earthy, and taste closer to Swiss chard or mature spinach.

Nutrition benefits

  • Good source of vitamins A, C, and K, plus minerals like calcium, potassium, and iron.
  • Provide fiber and beneficial antioxidants, making them a nutrient-dense leafy green.

Any downsides?

  • Beet greens contain oxalates, which can reduce mineral absorption and may contribute to kidney stone risk in susceptible people.
  • If you have a history of kidney stones or are on a low-oxalate diet, it is wise to eat them in moderation and follow medical advice.

How to eat beet leaves

  • Raw: Use young, small leaves in salads or smoothies for a mild, earthy flavor.
  • Cooked: Sauté with garlic and oil, add to soups, stir-fries, frittatas, or borscht, similar to spinach or Swiss chard.

If you rinse them well to remove grit and do not have oxalate-related health issues, beet leaves are a safe, tasty, and nutritious way to use the whole beet.