These beetroot tops sautéed with garlic & fennel are so delicious if you can get your hands on farm-fresh beetroot with crisp leaves.

Delicious beetroot tops sautéed with garlic & fennel recipe

I had never cooked the tops of beetroot before and when I received a bunch of freshly harvested beetroot from Terra Madre in Elgin just before the lockdown, I simply could not ignore them. I adore beetroot and have cooked a plethora of recipes with them over the years and figured the tops would be an extension of beetroot flavour-wise. They are related to Swiss chard and spinach (the Chenopodiaceae family) so they are all good. I just freestyled it in my kitchen adding what I thought would work and the result was a bowl of utter deliciousness. I stirred this through steamed brown basmati rice and a few mushrooms sautéed in butter adding parmesan cheese at the end to finish it off.

I wouldn’t attempt to make this dish unless the beetroot tops were extremely fresh. It’s also not going to win any beauty competitions but it is what it is. I am so happy to share it as I really hate food waste. 

To order produce from Terra Madre during the lockdown, visit their website to see what is available from week to week. 

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Beetroot tops sautéed with garlic & fennel recipe

Recipe – serves 2 as a side

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Delicious beetroot tops sautéed with garlic & fennel

A super easy and delicuous way to prepare fresh beetroot (beet) tops to eat as a side dish or on their own. These can be added to an omlette or frittata too.

  • Author: Sam
  • Prep Time: 5 mins
  • Cook Time: 8-10 mins
  • Total Time: 15
  • Yield: 2
  • Category: vegetarian, side
  • Method: saute

Ingredients

  • 1 bunch of very fresh beetroot tops, washed and the thick stalks cut away from the leaves
  • Chop the stems quite finely and then cup up the leaves into thin ribbons
  • Olive oil for frying
  • 1 shallot finely chopped
  • 3 cloves of garlic crushed
  • ½1 tsp fennel seeds
  • ½ tsp ground cumin
  • Soy sauce to season
  • Juice of ¼½ lemon
  • Salt and pepper
  • Parmesan cheese to serve

Instructions

  1. Heat a generous glug of olive oil in a large non-stick pan and sauté the shallots until soft. About 4 minutes. Add the chopped beetroot leaf stems, fennel seeds and cumin and fry for a further 2 – 3 minutes. Add the garlic and cook this for about a minute.
  2. Add the shredded beetroot leaves and stir through to wilt. Add about a ¼ cup of water and cover the pan with a lid or a baking tray in order to stem the leaves. Season with soy sauce and lemon juice keep tossing in the pan. Adjust seasoning with salt & pepper and when most of the liquid has cooked off, serve with grated Parmesan cheese.

Keywords: Beetroot tops, sauteed

 

More delicious beetroot recipes:

The best roast beetroot hummus

Roast beetroot & onion galette with shaved goats cheese Pecorino

Beetroot falafel on toasted pita

Roast beetroot with pistachios & dukkah

Beetroot & carrot cake with caramel cream cheese frosting

Roasted beetroot & onion tart tartin with balsamic, caramel & thyme

Apple, beetroot & ginger juice

apple, beetroot and ginger juice

 

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