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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
bunch Beets (Stems and Greens attached)
tablespoons Olive Oil
tablespoons Balsamic Vinegar
Salt / Pepper (to taste)
- Wash beets thoroughly and remove roots from stem, leaving about an inch of stem attached to the roots.
- Cut the stems from the leaves and trim any extra leaf bits from the stems.
- Toss the stems with olive oil, a splash of balsamic vinegar, salt and pepper.
- Lay stems on baking sheet, drizzle with agave nectar and roast at 425 degrees until they begin to caramelize and crisp at the edges.
- Eat immediately (preferably with fingers).
- This recipe was entered in the contest for Your Best Way to Cook Greens