From Asparagus to Zucchini, 3rdEd.

Serves 6



  • 2 bunches small beets
  • Juice of one orange
  • 1 TB butter, softened
  • Pepper to taste
  • 1 tsp. peanut oil
  • 1 tsp. sesame oil
  • 1 tsp. hot chili oil (optional)
  • 1-2 TB soy sauce



  1. Cut the greens off of the beets. Wash them, remove the stems and chop the greens into ribbons. Set aside.
  2. Wash the beets gently and steam until tender (20-30 minutes). Cool briefly, slip off their skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm.
  3. Meanwhile, heat heavy skillet over medium flame. Add oils. Add beet green stems and sauté for 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter.


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