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A close up of citrus sautéed beet stems.
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5 from 8 votes

Citrus Sautéed Beet Stems

Servings: 6
Author: Teri & Jenny


  • 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.