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.
Prep Time:5 mins
Cook Time:8-10 mins
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
½ – 1 tsp fennel seeds
½ tsp ground cumin
Soy sauce to season
Juice of ¼ – ½ lemon
Salt and pepper
Parmesan cheese to serve
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.
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.