Beets & their Greens with Shallots & Citrus

Beet greens pack a nutritious punch, with protein, beta-carotene and calcium. Served with their equally nutritious, crimson roots, this healthy heavyweight is also a snap to make.
Publish date:

Serves: 4
Hands-on time: 15 minutes.
Total time: 20 minutes.


  • 8 medium-size beets, roasted
  • 2 cups chopped beet greens, washed and dried
  • 1 tbsp olive oil
  • 1/4 cup minced shallots
  • 1 clove garlic, thinly sliced
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1/2 cup fresh-squeezed orange juice


  1. Peel beets and cut into wedges. Set aside.
  2. In skillet, heat oil over medium-high heat. Cook shallots until tender, about 3 minutes. Add garlic and cook until fragrant and pale golden, about 1 minute. Stir in beet greens, sprinkle with salt and red pepper flakes, and cook, stirring often, until tender crisp, about 3 minutes. Pour in orange juice, add reserved beets and cook just until heated through and liquid has been absorbed, about 2 minutes. Serve warm or at room temperature (can be stored in the refrigerator for up to 3 days).

Video: Root Vegetables

Chef Jo's root vegetable tutorial is all about how to clean the bulbous veggies and easily incorporate them into your Clean Eating recipes.