Citrus Beet Greens

Do you ever go to the farmers market and come home with something you've never used before? I did that today! I knew I wanted some beets to make this strange jelly that uses beet juice (more on that in a later post I promise!) but I came home with more than just a few beetroots. I came home with the roots, stalk, and leaves all combined. What was I going to do with all of these greens? Well, Pinterest to the rescue I found just the thing!

It also happened to be our roommates birthday and he wanted that fabulous Lechon Asado again for dinner. I don't know how I did it but I found just the thing to pair wonderfully with it! Citrus Beet Greens Salad. I topped it all off with some oven roasted potatoes and let me tell you, it was TO DIE FOR! SO GOOD!!!!


You've got to try this stuff. Honestly.

I found the original recipe here at Spoon Fork Bacon and they called it Citrus Sauteed Beet Stems, which I guess makes sense, but I've just got it in my blood to change things up!

Citrus Beet Greens

2 Tbsp Olive Oil
1 Bunch Beet Stems and Leaves, cleaned and chopped/torn
1 Shallot, Diced
1 Garlic Clove, Minced
1 1/2 Tbsp balsamic vinegar (other vinegar pairs well too! Try champaign or rice!)
Zest from 1 Orange
Juice from 1 Orange
Salt and Pepper to Taste

1. Place a medium skillet over medium heat and add the oil.
2. Add the beet stems and shallot and saute for 5 minutes.
3. Add the beet leaves and saute for 3 more minutes.
4. Add salt and pepper.
5. Add the garlic, vinegar, orange juice, and zest and simmer until all the juice has evaporated. 
6. Enjoy!

Here are the results. The colors are SO pretty. I can totally imagine adding some pomegranate in the future or maybe some candies walnuts... YUM! For this dinner we paired it with the lechon asado and the roasted potatoes and it was SO good. I hope you try it soon!!!