When you buy beets next time – don’t throw away those delicious greens (beetroot tops or leaves, whatever you call it!). You can use them to prepare a very tasty and light summer dish.
Try our delicious and simple recipe, it only takes 10 minutes to prepare. We flavoured the greens with some simple spices and lemon juice – let us know how it came out in your kitchen!
Ingredients:
- fresh beetroot leaves – 1 bunch
- lemon – 1
- garlic – 2 cloves
- black pepper – 2 tsp
- coriander powder – 1 tsp
- salt
- cooking oil
Method:
Step 1. Start by cutting the beetroot greens. Take off the ends, you don’t need them, and cut the rest in medium-sized pieces.
Step 2. Peel the garlic and chop it in very tiny pieces, as small as you can make it. Grind some black pepper, 1 or 2 tsp, the quantity depends on how spicy you want your beetroot tops.
Step 3. Heat up some cooking oil in the pan. Add the garlic and cook it, constantly stiring, for not more than a minute. When the smell of garlic starts coming out, add your spices: black pepper and coriander powder (1-2 tsp). Mix them with garlic and oil. It’s very important that you cover your spices in the oil and the oil acquires their flavours.
Step 4. Add the beetroot tops. Mix it well and make sure that is nicely covered with the spices. Constantly stiring, cook the greens for about 2-3 minutes and when it starts getting soft add about 1 cup of water (you can add more if you want it more soupy). Cover the pan with a lid and keep it cooking for about 8 minutes.
Step 5. Add a little bit of salt according to your taste while the water is still boiling, mix it nicely and switch off the heat. The last touch is the lemon: cut 1/2 of a lemon and squeeze it on top of your beetroot greens. It shouldn’t be cooking anymore, otherwise the lemon juice will evaporate. Cover the pan and leave it for another 10 minutes for flavours to immerse.
Your delicious beet greens are ready! Enjoy cooking without waste.
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How To Cook Beet Greens | Beetroot Tops Easy Recipe
Cuisine: InternationalDifficulty: Easy4
servings30
minutes30
minutes300
kcalIngredients
fresh beetroot leaves – 1 bunch
lemon – 1
garlic – 2 cloves
black pepper – 2 tsp
coriander powder – 1 tsp
salt
cooking oil
Directions
- Start by cutting the beetroot greens. Take off the ends, you don’t need them, and cut the rest in medium-sized pieces.
- Peel the garlic and chop it into very tiny pieces, as small as you can make it. Grind some black pepper, 1 or 2 tsp, the quantity depends on how spicy you want your beetroot tops.
- Heat up some cooking oil in the pan. Add the garlic and cook it, constantly stirring, for not more than a minute. When the smell of garlic starts coming out, add your spices: black pepper and coriander powder (1-2 tsp). Mix them with garlic and oil. It’s very important that you cover your spices in the oil and the oil acquires their flavours.
- Add the beetroot tops. Mix it well and make sure that is nicely covered with the spices. Constantly stirring, cook the greens for about 2-3 minutes and when it starts getting soft add about 1 cup of water (you can add more if you want it more soupy). Cover the pan with a lid and keep it cooking for about 8 minutes.
- Add a little bit of salt according to your taste while the water is still boiling, mix it nicely and switch off the heat. The last touch is the lemon: cut 1/2 of a lemon and squeeze it on top of your beetroot greens. It shouldn’t be cooking anymore, otherwise, the lemon juice will evaporate. Cover the pan and leave it for another 10 minutes for flavours to immerse.
Recipe Video
