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

Warm Beet Salad

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.

Reviews (1)

  • 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!

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