Did you know that beet stalks and leaves can be used?
Here’s a simple recipe: boiled red beet stalks, a simple side dish to accompany our main courses of both fish and meat.
At home, we love beets; they are tubers very rich in properties, and we consume them often. When we find them fresh, I also reuse the stems and their leaves, which are really good boiled and sautéed with a clove of garlic.
The beet is recognizable by its heart-shaped leaves and its intense and bright red color.
Not everyone knows, however, that these beautiful leaves can be used in the kitchen, creating simple, genuine, and inexpensive dishes. They are a true source of calcium, iron, minerals, vitamins, and have a particular taste much more intense than chard, giving that strong earthy flavor.
On the blog, you can find some recipes with beets from appetizers to main courses, bread, and dessert….. yes, even dessert, curious!!! click here for the recipes!
Here you will also find the sweet beet cream.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Boiled Red Beet Stalks
- as needed Red beet leaves
- as needed Water
- as needed Olive oil
- as needed Salt
- 1 clove Garlic
- 1 Chili pepper
Tools
- Pot
- Colander
- Pan
Preparation for Boiled Red Beet Stalks
Detach the stalks with leaves from 5-6 beets, separate the stalks from the leaves and rinse them well under running water to remove any soil residue.
In the meantime, bring water to a boil in a pot, add salt, and place the harder parts at the bottom of the pot. Let cook for a few minutes, then add the more tender leaves.
Continue cooking for about 8-10 minutes, depending on the leaves. If they are small and tender, remove them earlier.
Once cooked, drain them.In a pan, add a clove of garlic with olive oil and chili pepper, let it brown, then add the boiled stalks and leaves. Sauté them in the pan for 2-3 minutes, stirring during cooking.
Plate and serve.
Anna advises…
You can also bake the vegetables once boiled; place them in a baking dish with olive oil and a breadcrumb mixture of breadcrumbs, grated Parmesan, garlic, and chopped parsley. Bake until golden.
