Although most people know how to cook beets or beet roots, not many know how to cook beet leaves. Beetroots taste a little saltier and have a stronger flavor than most leaves, but they can easily be turned into a soft and delicious side dish.
Ingredients
Sauté
- 1–3 bunches of beet leaves
- 1–2 tbsp (30-45 ml) extra virgin oil
- 2 cloves garlic, chopped
- 1 lemon, cut into thick chunks or 2 tbsp (30 ml) vinegar
- 1 red onion, chopped (optional)
- tsp (1 ml) red chili flakes (optional)
- 1 orange (optional)
pesto
- 1 bunch beetroot (about 113 g)
- 4 cloves of garlic, finely chopped
- cup (120 ml) walnuts, pine nuts, or pistachios
- cup (180 ml) extra virgin olive oil
- Salt and pepper, to taste
- 1½ tbsp (22 ml) fennel leaves, 3 tbsp (45 ml) fresh parsley, and 1 tbsp (15 ml) lemon juice (optional)
Step
Method 1 of 3: Sauteed Beet Leaves
Step 1. Cut the beetroot (optional)
Beet stalks are edible, but not everyone likes their bitter taste. If you don't want to eat them, cut the stems just below the leaves. You can remove the thick stems on the largest leaves by cutting them into a V pattern.
Just like any other leaf, the sautéing process will reduce its volume to a lesser extent. You can cook a large number of leaves at once, as long as all the leaves fit in your pan
Step 2. Roll up the leaves and cut them
Stack all the leaves and roll them into a cylinder. Cut the leaves into easy-to-eat sizes, about 1.25–2.5 cm.
If you're also using the stem, cut it into pieces of about the same size
Step 3. Wash the leaves
You can use a salad spinner, or soak the leaves in a bowl of water and remove any visible dirt. Let stand for a few seconds so that the dirt can sink to the bottom. Remove the leaves and repeat this process if needed until the water is clear. Transfer the leaves to a separate bowl, leaving them wet.
If you are using stems, wash them in a separate bowl
Step 4. Perform leaf blanching process (optional)
This will preserve the green color of the leaves, but you can cook the beets without doing so. Here's how to do it:
- Prepare an iced water bath: a bowl of cold water and ice.
- Soak the leaves in boiling water for one minute.
- Remove the leaves using tongs or dry them in a colander. Put the leaves into the ice water bath until cold.
- Drain into a sieve.
Step 5. Heat olive oil in a frying pan
Add enough extra virgin olive oil to coat the bottom of the pan, about 1-2 tbsp (15-30 ml). Heat over medium heat until the oil shimmers, or emits a hiss when water drips onto the oil.
Step 6. Cook the stems for 4 minutes (optional)
If you are using beetroot pieces, add them to the pan first. Saute for 4 minutes, or until slightly soft.
Step 7. Cook the garlic for 1 minute
Chop two cloves of garlic and add to the pan. Cook for about a minute, or until the garlic turns golden brown.
Optionally, add chopped onion and/or tsp (1 ml) red chili flakes
Step 8. Cook the leaves and cover the pan until the leaves become wilted
Add the chopped leaves to the pan without stirring. Cover and let wilt until it has a bit more volume, about 1-3 minutes.
The water contained in the leaves will be enough to steam them slightly. If the leaves don't shrink within 30-60 seconds, or if the garlic starts to brown, add a few more spoons of water
Step 9. Serve or cook with sour taste
Vinegar or lemon juice removes the bitter taste of beetroot. Cut a lemon into thick chunks and squeeze the juice over the leaves, or remove the leaves from the stove and sprinkle them with your favorite vinegar.
- For a stronger sour taste, add 1-2 tablespoons (15-30 ml) of vinegar to the pan along with the juice of one orange. Cook for 2-3 minutes or until the liquid absorbs into the leaves. Serve with a sprinkling of grated orange peel.
- Beetroot is already high in sodium, but you can add a little salt and pepper if you think the dish needs more flavor.
Method 2 of 3: Beetroot Pesto
Step 1. Cut and wash the leaves
Start with a bunch of leaves, about 113 grams. Cut off the thick stems, or leave a few short cuts if you want a bright red color in the pesto. Clean from the dirt that sticks.
Optionally, add a bunch of fresh basil leaves for a more common pesto flavor, or a bunch of horseradish leaves for a spicier taste
Step 2. Perform the blanching process on the beet leaves
This will make the leaves and stems a little softer. Prepare tongs and do the blanching process as follows:
- Prepare a bowl of cold water and ice.
- Boil water in a large saucepan, then add the leaves for 1 minute.
- Transfer the leaves to an ice water bath until they cool, then remove.
Step 3. Roast the beans
Pine nuts or walnuts are the most common choices, but you can try using pistachios for a new flavor. Peel the peanut shells, then roast them dry in a hot skillet over medium heat, stirring constantly. The nuts are ready when they are golden brown and emit a fragrant aroma. If the nuts have skins, rub them after roasting with a clean cloth.
- Pine nuts take about 5 minutes to roast.
- Walnuts take 10-15 minutes.
- Pistachios take 6-8 minutes.
Step 4. Mash the garlic and beans in the processor
Place the chopped garlic and roasted peanuts in the processor with a metal blade. Crush it to a coarse powder.
Step 5. Mix with other ingredients
Tear the leaves into small pieces and put them in the processor. Add Parmesan and grind to a coarse powder. Continue beating as you add a little olive oil, until you get the same thick texture as pesto. Taste, then mix in salt and pepper as desired.
- You may need more or less olive oil than the recipe says.
- Optionally, complete the pistachio version with 1½ tbsp (22 ml) fennel, 3 tbsp (45 ml) fresh parsley, and 1 tbsp (15 ml) lemon juice.
Step 6. Serve
Dip crusty bread in pesto, or add a little to a creamy soup. You can use it as a pasta sauce by diluting it with water. Use on homemade pizza as a substitute for tomato sauce and sprinkle with sliced roasted beets or other pizza toppings.
Store leftover pesto in the refrigerator for up to a week. For longer storage, pour into ice cube molds, coat with olive oil to prevent it from turning dark, and freeze. Remove and place in a plastic freezer bag and store for up to 6 months
Method 3 of 3: Additional Recipes
Step 1. Serve raw beetroot in a salad
Raw beetroot has a stronger flavor, so beetroot is best when combined with other strong-flavored ingredients. Mix with feta, Romano cheese, goat's milk cheese, or anchovies. Tahini, strawberry vinaigrette, or salad dressing with a strong or sour taste are great for adding flavor to this salad.
Beet leaves become more bitter and hard as the plant gets older. When served raw, the best beet leaves are young leaves that are sold in late spring or early summer
Step 2. Add the stir-fried leaves to the soup
Stir-fry with other flavorful ingredients, then add to soup when it's almost done. It goes well with thick soups made of lentil or a cream base.
Step 3. Bake the leaves into crispy chips
These chips are a little thicker and a little more "leaf" than other leafy greens. But if you've turned into a beet leaf fan and want to give it a try, here's an excellent recipe:
- Preheat the oven to 175ºC.
- Cut the stems, then wash and dry the leaves.
- Pour some olive oil over the leaves. Add salt and pepper if desired (taste first; beets are already salty).
- Bake on a parchment-lined baking sheet for 15 minutes, turn over, and bake for another 10 minutes.
Tips
- Beetroot goes well with many flavors, including garlic, nutmeg, chili sauce, cheese sauce, hollandaise sauce, cumin powder, or shallots.
- Raw beetroot can last about three or four days in the refrigerator, sometimes up to a week if stored in a plastic bag. If the leaves wilt, soak them in water at room temperature for an hour.
- Add ginger to boiled beetroot to get vitamin C from beets.
Warning
- Eating beetroot or beetroot can cause red urine in 12% of people. It is harmless, but is more common in people who are iron deficient. Consider eating more foods that are high in iron and increase your iron absorption.
- Avoid eating beets if you have kidney stones, or if your doctor says you are at risk of developing them.
- Beetroot will stain cutting boards, clothes, and almost anything. You can remove the stain using bleach, detergent, or – if you are quick – use a piece of damp bread.
