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!
More recipes you might like:
- Root Chips
- Blood Orange and Beet Yogurt Salad
- Beet Cured Salmon Brunch Platter
- Cheesy Root Vegetable Gratin
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Citrus Sautéed Beet Stems
- 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
- 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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Phenomenal! I doubled it and almost ate the whole thing. A lime and zest and white balsamic vinegar were substituted because that was what was in my kitchen today. Paired w/ baked chicken breast and a glass of white wine made me think I was in a gourmet restaurant. Thank you! Now my bumper crop of beet greens will not be wasted.
Excellent flavour combination and a wonderful end result. Thank you for the brilliant use for the above-ground beet goodness.
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This was absolutely delicious! Thanks for posting (:
I was wondering if the shallots can be replaced with red onion and the champagne vinegar be replaced with Braggs Apple cider vinegar? Thanks!
Just made this for lunch and I had to stop to say thank you! The orange zest is the secret ingredient. Delicious.
Just made it for lunch. Substituted pomegranate syrup & lemon juice for the vinegar and oranges. Yum! Your recipe was inspiring. You might be interested in the book, Beet the Odds by Nathan S. Bryan and Carolyn Pierini.
Made tonight. Usually I throw the stems out so it was great to be able to use the and for a delicious recipe too!
I just made this tonight. It was awesome! I did make some changes though. I used coconut oil instead of olive, used 1/2 an orange (chopped), and apple cider vinegar. It was the first time I ever cooked with beet stems & leaves. Your recipe gave me a great first impression of how yummy beet dishes can be. Thanks so much! Oh, I did use extra garlic as well. Along with this, we had baked jicama fries (another first) and chicken seasoned with curry and chili powder.
Made this recipe this morning. WOW! So wonderful. I’m paleo so I used coconut oil instead of olive oil and it added an almost buttery taste to the greens. Usually I throw out the stems and just sauté the greens but now I have a great use for both. I’ll be asking for extra beets (and greens!) in all my CSA boxes now :)
In Poland we make cold beetroot soup. It’s perfect for hot summer days and it’s made of beetroot steams :) I also cook sometimes hot beetroot steams soup too. It’s not borscht. Salad is perfect idea. I will try this recipe for sure :)
I am seriously going to the store in the morning to get the ingredients to make this amazing salad. Thank you!
Hello! I am teaching myself to avoid wasting as much as possible, and have just finished eating my huge plate of “citrus sautéed beet stems à la Spoon Fork Bacon”! I just replaced the orange with lemon, as that is what I had in my pantry. I loved it! It was super delicious, filling, and “different” (as in different from sautéed spinach or chard). Thank you!
So glad to hear you enjoyed it! I also like switching up the citrus with done lime juice and zest. If you’re able to get ahold of a Buddha’s hand…it’s really awesome :) thanks for your feedback!
I love that you used up the stems, there are so many places where we can cut back and use as much as possible from vegetables and fruits. The citrus makes it sound extra tasty!
oh wow this is awesome! this such a great idea to make vegetables taste good!
Annie @ ciaochowbambina
Yes…I agree! I actually love to munch on broccoli stems that have been peeled! Or to cook them up with a little scrambled egg and parmesan. As always…loving your photos! Thank you.
This recipe couldn’t have come at a more perfect time! Using this recipe ASAP!
gorgeous photos, as usual. I’ve never had beet stems before but you’ve got me interested.
This sounds awesome! I love using up all the veggies!
I love utilizing all the veg parts too. I usually just try to save them for a smoothie, but this is a great idea!
Ruthy @ Omeletta
I love this! I always feel guilty when I buy beets at the market and the guy asks me if I want the stems cut and I say “yes”. Up until now the only place I’d utilized beet leaves and stems was when making stock. So this is super helpful!
This looks lovely. I understand beet leaves are even more nutritious than the roots.
I know the feeling! I used to throw away carrot tops and beet root tops but now, nothing goes for a waste. It’s all used one way or the other :)
I make a great vegetable soup using all the outer cauliflower leaves and stalks as a base.
Fantastic idea! I am doing it just now and the taste is great! thank you! Got more such lovely ideas??? ;-)
Becky @ A Calculated Whisk
Yum! I love the orange zest on top–so pretty!
Wow, what a fun way to use the beautiful part of my organic 3 color beets.
I did a quick simmer with some fresh garlic, a little vinegar, orange zest, and squeezed 3 or 4 oranges in. Let is simmer for about 30′ Served it as a garnish for my Rib eye, with roasted new potatoes. All said it was a very romantic Red side for Valentines dinner. Thank you for the amazing idea to salvage an oft discarded item.
Great taste, great texture, great color. Just perfect to compliment a meaty cut like Rib Eye.
Absolutely delicious, I enjoyed this recipe. I couldn’t believe you can use every part of the BEET GREAT.