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Chicken, Grated Beets, and Beet Greens with Orange Butter

Chicken, Grated Beets, and Beet Greens with Orange Butter

I didn’t like tomatoes until I had really good, fresh, ripe heirloom tomatoes. I didn’t like salami until I tried the good stuff. And you know what, I didn’t like beets, either. But this was delicious.

I think I still like the beet greens better than the actual beets. You really have to make an effort to have them not taste like dirt. But in this recipe, the citrus butter did an excellent job of masking the earthen flavor.

We’re getting beets now pretty regularly, and not just the greens. But being that I’ve never been a beet fan, we’re really at a loss at what to do with them. Anyone have any favorite recipes? I truly think beets are one of the most beautiful vegetables, with their deep scarlet color and matching red-veined foliage, and I want to be able to cook them in a way that tastes as pretty is it looks.

Chicken, Grated Beets, and Beet Greens with Orange Butter

Makes 2 servings. Recipe from Epicurious.

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1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water


Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm.

Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.

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  1. this red devil cake [from moosewood restaurant’s book of desserts] gets half of its sweetness from sliced beets. it is DIVINE!!

    [good with a cream cheese frosting, or just a sprinkling of confectioners sugar will do :)]

  2. yup, roasted beets with goat cheese is one of my favorite salads. The beet greens, I usually give the greens to our chickens, but sometimes I throw them in with other greens for sauteeing.

  3. Try grated beets in carrot cake. It’s delicious, really! Plus they give the cake a rich dark colour. Just be sure to peel them well to avoid the dirt flavor.

  4. I’m so glad you’ve been posting so many beet recipes lately! I’ve been getting them regularly in my CSA as well and it’s a struggle to find recipes that we like. I’ve never eaten beets much, so I’m noting down your recipes (and the ones in the comments) to try. Thanks so much!

  5. My two favorite things to do with beets are as follows:
    1) Beet and Gorgonzola salad
    serves 10
    3 lbs. beets (approx. 3 bunches) roasted or steamed until done
    1 medium red onion, thinly sliced
    1 c. gorgonzola cheese, crumbled
    a little more than 1/3 c. chopped parsley
    1/2 c. extra virgin olive oil
    1/2 c. balsamic vinegar
    1/2 c. toasted walnuts, roughly chopped

    Mix, and enjoy! You could even serve on a bed of sauteed beet greens for total beet domination.

    2) Grill them. Slice thickly, add olive oil, good salt and pepper and grill until done- delightful and not at all like dirt!

  6. I second the Roasted Beet Hummus. Delicious!

  7. Roasted Beet Hummus! :D Gorgeous, delicious, and use can use it as a dip, or as a spread on sandwiches/wraps.

  8. I love Mark BIttman’s Beet Rosti ( It’s a delicious analogue to a potato pancake– easy to cook the beats, and the rosemary really brings out a sweet and savory thing. Hands down my favorite way to enjoy beets.

  9. I have had wonderful grated beet salads. I do not have any recipes to offer but they were so delicious and sweet when served cold in a salad.

  10. I don’t like beets boiled (or pickled), but I love them roasted! Here’s a link to a roasted beet salad I make. You can also just eat them roasted not in the salad…

  11. Pickle them! Or wrap them in tin foil and roast them until the sugars caramelize.

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