Author Notes
We grew beets in the garden this year and we've tried to make the most of each plant, from root to leaf. I usually saute the stems with the greens, but tried something different one night and it was a hit. (NOTE: This recipe is just for the stems - the beet greens get sauted in olive oil and shallots, and the roots get sliced, splashed with olive oil and balsamic, wrapped in foil and roasted at 450 degrees for about an hour.) —Sue
Ingredients
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1 bunch
Beets (Stems and Greens attached)
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1-2 tablespoons
Olive Oil
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1-2 tablespoons
Balsamic Vinegar
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Salt / Pepper (to taste)
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Agave Nectar
Directions
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Wash beets thoroughly and remove roots from stem, leaving about an inch of stem attached to the roots.
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Cut the stems from the leaves and trim any extra leaf bits from the stems.
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Toss the stems with olive oil, a splash of balsamic vinegar, salt and pepper.
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Lay stems on baking sheet, drizzle with agave nectar and roast at 425 degrees until they begin to caramelize and crisp at the edges.
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Eat immediately (preferably with fingers).
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