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    Home > Blog > Quick & Easy > Citrus Sautéed Beet Stems

    Citrus Sautéed Beet Stems

    by Teri Lyn Fisher · Published: Jun 17, 2013 · Modified: Aug 10, 2020

    Jump to Recipe
    A close up of citrus sautéed beet stems.
    Beets for Citrus Sautéed Beet Stems

    Chopped up beet stems for Citrus Sautéed Beet Stems I always love recipes that utilize the outcast part of an ingredient. When you realize you can make something delicious out of something you thought was useless it’s like discovering a whole new ingredient. I was first experienced this when I discovered carrot top pesto. It was kind of mind blowing for me, and exciting to tell the grocery store cashier not to remove the tops (it’s the little things). That is how I feel about this recipe. I never really thought of using these parts when I buy beets. As you can imagine the stems and leaves are slightly bitter, but don’t let that deter you. It’s really good, and we added citrus and champagne vinegar to balance out the taste. The result is a refreshing dish that is a really perfect side for almost anything. Hope you guys like it!
    ♥ Teri

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    A plate of citrus sautéed beet stems.

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    A close up of citrus sautéed beet stems.

    Citrus Sautéed Beet Stems

    4.75 from 16 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 6

      INGREDIENTS  

    • 2 tablespoons extra virgin olive oil
    • 1 bunch beet stems, cleaned and chopped
    • 1 shallot, diced
    • 1 bunch beet leaves, cleaned and torn into pieces
    • 1 garlic clove, minced
    • 1 ½ tablespoons champagne vinegar
    • zest and juice of 1 orange
    • salt and pepper to taste

      INSTRUCTIONS  

    • Place oil in a medium skillet, over medium high heat. Add stems and shallot and sauté for 4 to 5 minutes. Add beet leaves and continue to sauté for 3 minutes. Season with salt and pepper.
    • Add garlic, champagne vinegar and orange juice and simmer until all juice has evaporated, 2 to 3 minutes. Adjust seasonings.
    • Top with orange zest and serve.

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    June 17, 2013 / 58 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Cochinita Pibil
    Next Post: Warm German Potato Salad Next Post >

    Reader Interactions

    June 17, 2013 / 58 Comments

    Comments

      4.75 from 16 votes (9 ratings without comment)

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    1. sherry

      June 11, 2025 at 11:01 am

      1 star
      I searched for recipes for beet stems, as I use leaves raw in salads. Your recipe shows stems then states leaves????????/

      Reply
      • Jenny Park

        June 11, 2025 at 1:26 pm

        Hi Sherry – yes, the recipe uses both stems and leaves (as stated in the recipe), but you can omit the leaves if you just wanted to use the stems.

        Reply
    2. Alexandra

      January 23, 2025 at 6:58 pm

      5 stars
      I didn’t expect to like it as much as I did. The stems I had on hand were pretty fibrous, but I didn’t mind. I ate them with goat cheese!

      Reply
    3. Tammy

      November 04, 2024 at 5:07 pm

      5 stars
      I didn’t have an orange on hand, do I used some Grand Marnier liqueur. Just a tablespoon. This recipe is super good. I think I like the stalks even more than the beets.

      Reply
    4. Jody

      May 21, 2024 at 4:07 pm

      Thank you so much, this is a wonderful & delicious recipe.

      Reply
    5. Tess

      January 15, 2023 at 10:56 am

      Wow!!! That is fantastic!!!! Thanks. Wowowowww

      Reply
    6. Traci

      December 27, 2021 at 9:17 pm

      5 stars
      Was googling to make sure that beet stems are edible and stumbled on your recipe! This looks delicious. Sending love from your former classmate.

      Reply
    7. Angela

      October 19, 2021 at 9:38 am

      5 stars
      Wow! This is my first time cooking beet stems and greens. I’m blown away at how delicious this recipe is! Thank you so much! I will definitely be making this again. 😊

      Reply
    8. Lulu

      June 16, 2021 at 5:20 pm

      Had some fresh beets from our CSA and made this delicious dish. Substituted in rice vinegar and OJ, tasted great!

      Reply
    9. Flappinpat

      June 28, 2020 at 11:28 am

      5 stars
      Delicious, and the best recipe for beet stems and greens I have come across. This recipe has the perfect amount of savory, tang, and sweet. Works great as a side, or served on plate as color next to the meat entree. Even works as a nice relish inside a tortilla.

      Reply
    10. Ronda

      January 01, 2018 at 6:10 pm

      I just made this tonight – it was delicious. I cooked the chopped stems in a fry pan with bacon and garlic. I cooked the torn leaves in water with about 1 tsp of chicken bouillon. Drained the leaves and added it to the stems and bacon. Then added about 1/2 cup of the liquid I cooked the leaves in, and finished off with the orange zest which was a very nice addition. I’ll boil the beets tomorrow and perhaps use a part of one in a spinach smoothie. I’m thinking I will boil beets in the the leaves/chicken bouillon mix. Butter and salt is all I need on boiled beets.

      Reply
    11. Joana

      October 10, 2017 at 10:26 pm

      In Portugal, unless you grow them yourself, you have no access to the beet’s stems or leaves, or carrot tops. Anyway, it sounds like a great ideia for when I start growing my own veggies! :)

      Reply
      • Flappinpat

        June 28, 2020 at 11:37 am

        Joana – Have you started growing your beets yet? They are the easiest vegetables to grow. Just plant the seeds and let God and nature handle the rest. I highly encourage growing beets, because they are expensive to buy, are very healthy, and last a long time in your refrigerator if you steam or roast them, and then store them, cut in cubes or sliced, in a jar with a mixture of heated and combined vinegar, sugar, water (use beet water if you steam them) and cloves. I like to serve the pickled beets cold with chopped onion, or as a salad on lettuce and/or spinach and some fruit, such as orange or grapefruit sections in the fall, or with summer fruit (berries, peaches, even watermelon) in the summer. Good luck!

        Reply
    12. Dina A

      February 01, 2017 at 11:04 am

      I normally give the greens to my parrots. I tired this today and it came out wonderful! Thank you!

      Reply
    13. D'Andra Newman

      January 20, 2017 at 9:55 pm

      I love this recipe! I tried beet greens for the 1st time this evening and they are better than I expected! I was pleasantly surprised. I substituted not from concentrate orange juice for the juice from an orange. I didn’t have shallots or the champagne vinegar on hand and just used garlic salt and it was great! Thanks for the recipe. My 11 year old daughter enjoyed them too!

      Reply
    14. Elsa D

      September 10, 2016 at 9:39 am

      Bought a bunch of beets at the farmer’s market today with a lovely head of leaves and long stems. At home washed and diced all the stems, some diced onion and garlic and sautéed all in a bit of butter/water for 5 min. Sprinkled Montreal steak spice on the soft veggies, then squeezed 1/2 lime on top. Delicious. The tops will be used up another day. Then I came across this recipe and will definitely try it somtime.

      Reply
    15. Linda C

      July 15, 2016 at 9:54 am

      I have always loved beets, but today followed your recipe for stems and leaves! It was wonderful and I will definitely make i bargain! Thank you!

      Reply
    16. KEN

      April 15, 2016 at 11:12 pm

      Didn’t have shallots so used onion. Orange rind looked dry so didn’t add zest. I ate it as if it were the main course.

      Reply
    17. Robin

      April 03, 2016 at 8:08 pm

      I made this and had no oranges but I had mandarins and kumquats. it was wonderful and my friend and I decided we will make this often.

      Reply
    18. Rosemary Nutsford

      March 16, 2015 at 10:48 pm

      Made this tonight as I didn’t want to waste the stems. Tasted the stems raw and thought they were quite earthy. But after cooking them with the ingredients of this recipe and serving them up with baked chicken breast stuffed with spinach, feta and cream cheese, I have changed my mind. This recipe is one I will keep.

      Reply
    19. Savannah

      February 17, 2015 at 8:20 pm

      This is so simple and tasty! I didn’t have a shallot, so I used a little minced onion.

      Reply
    20. Chris

      January 27, 2015 at 3:24 am

      We made this last night. It was so yummy! I had white wine vinegar on hand and a couple of clementines, so that’s what I used. I also sprinkled a few pine nuts on top. Great way to use up the stems and leaves. Thanks for the recipe.

      Reply
    21. Laura

      December 30, 2014 at 6:40 pm

      Made this for supper tonight…cooked it a little longer, it was awesome!

      Reply
    22. Bo

      November 27, 2014 at 1:54 pm

      ROCKin’!
      I subbed finely diced apples (no orange about) and some beet-water from boiling the actual beets…arugala thrown in at end.
      Much better than I expected.
      KUDOS!

      Reply
    23. June

      November 08, 2014 at 7:09 am

      Absolutely delicious! I had used the leaves before but never the stalks.
      It feels like such a healthy dish to eat.

      Reply
    24. Suzanne

      October 29, 2014 at 5:11 pm

      What does moderation mean?

      Reply
    25. Bonnie Sanders

      October 29, 2014 at 3:24 pm

      Just made this, just as written! Delicious! Thanks for your wonderful website!!

      Reply
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