Citrus Sautéed Beet Stems

Name: Citrus Sautéed Beet Stems
Yield: 6 serving
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

User Reviews

5.0

45 reviews

Excellent

Servings
6
Course
Salad
Cuisine
Vegetarian, Vegan

Citrus Sautéed Beet Stems

Joelle Cantu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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

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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.