Sides » Beets, Shoots & Leaves
March to the "beet" of JJ Gonson's drum and celebrate this glorious vegetable from root to leaf. A lifelong lover of beets, JJ shows how to use all 3 parts of this earthy, nutrient-rich vegetable in this quick and tasty dish. Blanched beet roots are sautéed with vinegar, sunflower oil, cilantro and lemon verbena (which JJ grows in her garden). The stems and leaves are quickly wilted in local sunflower oil and tossed with honey and vinegar. A healthy, delicious and beautiful spread.
Print Recipe
Serves 4
Ingredients
- 1 large bunch of beets
- ½ tsp chopped lemon verbena
- 1 tsp chopped cilantro
- 2 tbsp cider vinegar, divided
- ⅓ cup oil + 1 tbsp, divided (sunflower oil suggested)
- sea salt to taste
- 1 tbsp honey
How-to
For Beets
- Trim stems off the beets ½ inch above beet. Don't cut off the root - save stems & leaves
- Wash beet roots and put in cold water in a pot. Bring to boil. The beet roots are done when a sharp knife goes in with only a little resistance. Take out of water, run them under cold water, allow to cool
- When beets are cool, peel skins off and throw them away. Cut beets into a small dice
- Mix ingredients of vinaigrette. Pour over diced beets, toss and set aside
For Stems
- Wash stems & leaves. trim leaves off stems. chop stems into ½" dice
- Heat saute pan to medium-high heat. Add sunflower/canola blend to coat pan. Saute the chopped stems until they're just cooked (3 minutes). Season with salt and set aside
For Leaves
- Chiffonade leaves. Coat pan with sunflower/canola blend oil (or olive oil) and saute leaves for a few minutes. Mix 1 tbsp of vinegar with 1 tbsp of honey and pour over the finished beet leaves. Season with salt
Assemble
- Take leaves, put them on outside of plate, put a ring of stems on inside and pile the beet salad in the middle
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