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.