Beetroot tops, also known as beet greens, are the leaves and stalks of beetroot. They have a slightly earthy flavour, similar to spinach or Swiss chard and can be prepared in various ways.
The more traditional Greek way of preparing leafy greens, is to boil and dress with extra virgin olive oil, lemon and salt. This simple yet flavourful preparation method is common in Greek cuisine and allows the natural flavours of the greens to shine while adding a tangy and savoury dimension with the added ingredients.
When it comes to beetroot tops, I personally love to substitute the lemon with sherry vinegar and add a little garlic, for extra depth of flavour.
When we buy fresh beetroot, we consider it such a waste to throw away the leaves and stalks and we opt to cook them instead, and serve as a side dish. We tend to find them more readily available at farmer's markets, as with many supermarkets the beetroot tops are unfortunately often discarded.
Beet greens are packed with nutrients and provide a wider range of minerals, vitamins and fibre than the beetroot itself. Although make sure to choose stems and leaves that are fresh and firm with minimal bruising, for better flavour, texture and for maximum nutrition.
Serves 4 | Prep: 10 minutes | Cook: 15 minutes
Ingredients
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8 beetroot leaves and stems
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5 tbsp extra virgin olive oil
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2 tbsp sherry vinegar
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sea salt
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freshly ground pepper
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1 garlic clove, minced (optional)
Directions
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Trim the beet greens from the beetroots.
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Wash well before cooking, to remove any dirt.
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Peel away the outer fibres of each stalk, by running a knife along the edges to remove any tough stringy fibres.
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Cut the stems and leaves into about 3-inch pieces.
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Bring a medium pot of water to a boil, and then add a pinch of salt to the water.
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Add the stems and leaves to the water and boil for about 15 minutes, or until the thickest part of the stems are tender but not too soft, when pierced with a fork.
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Drain and return to saucepan or serving bowl.
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Dress with extra virgin olive oil, sherry vinegar, garlic and season with sea salt and pepper to taste.
Enjoy!
Note: Organic Early Harvest Extra Virgin Olive Oil is my preferred olive oil for this recipe and for other simple recipes alike, due its robust flavour profile.