New This Month

Warm Beet Salad


Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Source: Body+Soul, January/February 2010


  • Beets, with beet greens
  • Garlic
  • Red pepper flakes
  • 1/2 orange
  • Olive oil
  • Salt and pepper


  1. Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

Cook's Notes

Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving-

Reviews Add a comment

  • Kristi Geimer
    2 JUL, 2012
    This was delicious! I love that you are using the entire beet and tops. No waste and no need to buy additional lettuce. I ended up using a whole orange rather than half. Very good recipe!