Sautéed Beet Stems

1 comment

When I saw the beets at the organic shop I couldn’t believe my eyes … I’ve never found them there! And they had also left the stems, longer than usual (unfortunately, not up to the leaves); I fell in love with them right away, as I had been wanting to try and cook them for a long time… as for the rest, I think I’ll try to bake the beets in foil, they say they come out better this way rather than boiled!

stems and leaves (if you’ve got them) of beets (I used the stalks of 2 beets)
broad-leaved endive
extra virgin olive oil
sesame seeds

Clean the stems from the soil and remove the tougher fibers from the outer and thicker ones.
Sauté them in a pan with a little oil, covered with a lid for 5 minutes.
Add salt and cook 5 minutes longer.
Add a few leaves of endive and let them dry slightly, do not cook them!
Serve with a sprinkling of sesame seeds.

You can also leave the endive out, I just have an entire plantation of it at home, as my flatmate brought it, so I try to put it everywhere! However, the contrast between the bitter of the endive and the sweetness of beet isn’t bad. If you want to fully appreciate the taste of the stems (which are sweet, but not as sweet as the beetroot itself) I do not recommend the combination with the endive.
The recipe is absolutely simple, but I saw that no one had ever posted it… I put it under “Leftover” section, even though generally stalks are considered waste, more than scraps!… but there isn’t a specific category!
This is the dish is from another point of view 😉 I wasn’t certain of the picture to post, so I put them both!

Chef: Petra from VeganBlog

  1. EleonoraNW3 29 May 2011 at 20:09

    This is a smart way to prepare beet stalks… I tried once to make a sort of dip, with them, lemon and tahine… quite good I must say! Now I want to try this one

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