Delicious beetroot tops sautéed with garlic & fennel
A super easy and delicious way to prepare fresh beetroot (beet) tops to eat as a side dish or on their own. These can be added to an omelette or frittata too.
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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
- 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
Instructions
- 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.
Notes
Use only the freshest beetroot tops you can find.
Servings: 2