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Roasted Beet Stems with Garlic and Parmesan
Roasted Beet Stems with Garlic and Parmesan: A delicious and unexpected use for beet stems, elevated by the pungency of garlic and the nutty flavor of parmesan.
Ingredients:
– 1 bunch beet stems (about 12-15 stems)
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Trim the beet stems of any tough or woody ends.
3. In a large bowl, toss the beet stems with olive oil, garlic, salt, and pepper until they are evenly coated.
4. Spread the beet stems in a single layer on a baking sheet lined with parchment paper.
5. Roast for 15-20 minutes, or until the stems are tender and slightly caramelized.
6. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Cooking Time: 17-23 minutes
Sautéed Beet Stems with Lemon and Olive Oil
This recipe is a great way to use up the often-discarded beet stems, transforming them into a delicious and healthy side dish. With the brightness of lemon and the richness of olive oil, these sautéed beet stems are sure to become a new favorite.
Ingredients:
– 1 bunch beet stems (about 4-6 stems), cleaned and chopped
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped beet stems and cook until they start to soften, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the lemon juice and season with salt and pepper to taste.
5. Continue cooking for another 2-3 minutes, or until the beet stems are tender and slightly caramelized.
6. Remove from heat and garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 8-10 minutes
Beet Stem and Kale Smoothie
This vibrant green smoothie combines the earthy sweetness of beet stems with the nutritional powerhouse of kale, creating a refreshing and revitalizing drink perfect for a quick breakfast or post-workout snack.
Ingredients:
– 2 cups beet stems (cleaned and chopped)
– 2 cups curly kale leaves
– 1/2 cup frozen pineapple
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/2 teaspoon lemon juice
– 1 cup unsweetened almond milk
Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness or tartness as needed.
3. Pour into glasses and serve immediately.
Cooking Time: None! Simply blend and enjoy.
Pickled Beet Stems with Spices
Elevate your pickling game with this flavorful recipe featuring sweet and tangy beet stems, infused with a blend of aromatic spices.
Ingredients:
– 1 lb beet stems (green and white parts)
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper (optional)
– Salt, to taste
Instructions:
1. Rinse beet stems under cold running water, then drain and trim ends.
2. In a large saucepan, combine vinegar, water, sugar, ginger, cinnamon, and cayenne pepper (if using).
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Pack beet stems into clean glass jars, leaving about 1 inch (2.5 cm) of space at the top.
6. Pour hot pickling liquid over the beets, making sure they’re completely covered.
7. Seal jars tightly and let cool to room temperature.
8. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Beet Stem Pesto Pasta
This recipe brings a pop of color and flavor to your pasta dishes by incorporating beet stems into the pesto sauce. The slightly sweet and earthy flavor of the beets pairs perfectly with the creamy sauce and tender pasta.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups fresh beet stems, chopped
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine beet stems, pine nuts, Parmesan cheese, garlic, salt, and pepper. Process until smooth.
3. With the processor running, slowly pour in olive oil through the top until well combined.
4. Add cooked pasta to the pesto sauce and toss until coated.
5. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Stir-Fried Beet Stems with Ginger and Soy Sauce
A flavorful and nutritious side dish that elevates the humble beet stem to new heights. This recipe is a great way to use up leftover beets and adds a pop of color to any meal.
Ingredients:
– 1 pound beet stems, sliced into 1-inch pieces
– 2 inches fresh ginger, peeled and grated
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the grated ginger and cook for 30 seconds until fragrant.
3. Add the beet stems and cook for 4-5 minutes until they start to soften.
4. Add the soy sauce, garlic, salt, and pepper. Stir-fry for an additional 2-3 minutes until the beet stems are tender but still crisp.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Beet Stem and Feta Cheese Salad
This refreshing salad showcases the underrated flavor of beet stems, paired with tangy feta cheese and a hint of mint. Perfect for a light lunch or dinner, this dish is sure to impress.
Ingredients:
– 1 bunch of beet stems, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped beet stems, crumbled feta cheese, and chopped fresh mint leaves.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
3. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 5 minutes (preparing the ingredients) + serving time
Creamy Beet Stem Soup
Beets may not be the first vegetable that comes to mind when thinking of soups, but this creamy soup is a game-changer. The sweetness of the beets pairs perfectly with the tanginess of the cream, making for a delicious and comforting meal.
Ingredients:
– 2 large beet stems (about 1 lb), peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped beet stems, broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beets are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool and blend it in a blender.
4. Stir in the heavy cream. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Beet Stem Chips with Sea Salt
Discover the often-overlooked beauty of beet stems, transformed into crispy, sweet, and savory chips. This recipe is a perfect accompaniment to your favorite soups, salads, or as a snack on its own.
Ingredients:
– 1 pound beet stems (about 4-6 stems)
– 2 tablespoons olive oil
– Salt, to taste
– Sea salt, for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Trim the ends of the beet stems and slice them into thin strips, about 1/8 inch thick.
3. In a bowl, toss the beet stem strips with olive oil, until they’re evenly coated.
4. Line a baking sheet with parchment paper and arrange the beet stem chips in a single layer.
5. Bake for 15-20 minutes, or until crispy and golden brown.
6. Remove from the oven and sprinkle with sea salt to taste.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Beet Stem and Quinoa Bowl
This vibrant bowl combines the natural sweetness of roasted beet stems with the nutty flavor of quinoa, topped with a tangy yogurt sauce. Perfect for a healthy and satisfying lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 4-6 beet stems, trimmed and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Chopped fresh parsley or cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. Toss beet stems with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a small bowl, whisk together yogurt and lemon juice.
5. To assemble the bowls, place cooked quinoa at the bottom, followed by roasted beet stems, sliced onion, and a dollop of yogurt sauce. Garnish with parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Beet Stem Hummus Wrap
Transform your hummus game with this vibrant and flavorful wrap featuring roasted beet stems as the star ingredient. The subtle sweetness of the beets pairs perfectly with the tangy chickpeas, all wrapped up in a crispy whole wheat tortilla.
Ingredients:
– 1 cup cooked chickpeas
– 2 medium beet stems, peeled and roasted (see note)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 whole wheat tortilla
– Optional: chopped parsley or paprika for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, roasted beet stems, lemon juice, tahini, garlic, and salt. Blend until smooth.
2. Heat the olive oil in a small skillet over medium heat. Add the wrap and cook for 30-45 seconds on each side, until crispy.
3. Spread the hummus mixture onto the tortilla, leaving a 1-inch border around the edges.
4. Roll up the wrap tightly and slice in half.
Cooking Time: 10 minutes
Grilled Beet Stems with Balsamic Glaze
Elevate your summer cooking game with this simple yet impressive side dish. Grilled beet stems paired with a rich balsamic glaze make for a sweet and savory combination that’s sure to impress.
Ingredients:
– 4-6 beet stems, trimmed
– 1/2 cup olive oil
– 2 tablespoons balsamic vinegar
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, and honey.
3. Brush the mixture onto both sides of the beet stems.
4. Grill beet stems for 5-7 minutes per side, or until tender and slightly charred.
5. Remove from grill and season with salt and pepper to taste.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 15-20 minutes
Beet Stem and Goat Cheese Tart
This sweet and savory tart showcases the unexpected charm of beet stems, paired with creamy goat cheese and flaky pastry. A perfect combination for a unique dinner party or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups beet stems, thinly sliced
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. Arrange beet stems in a single layer, leaving a 1-inch border around the edges. Drizzle with olive oil and season with salt and pepper.
3. Top beet stems with crumbled goat cheese.
4. Roll out remaining pastry to a thickness of about 1/8 inch. Place on top of tart, pressing edges to seal.
5. Bake for 35-40 minutes or until golden brown. Garnish with fresh thyme leaves before serving.
Cooking Time: 35-40 minutes
Beet Stem Stir-Fry with Tofu
A vibrant and nutritious stir-fry that showcases the sweet and earthy flavor of beet stems, paired with crispy tofu.
Ingredients:
– 1 bunch of beet stems, cleaned and sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until softened, about 2-3 minutes.
4. Add the beet stems to the pan and stir-fry for 2-3 minutes or until tender.
5. Return the tofu to the pan and stir in soy sauce and honey.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
8. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Beet Stem and Carrot Slaw
Add a pop of color and flavor to your next meal with this refreshing slaw made from beet stems and carrots. This sweet and tangy slaw is perfect as a side dish or topping for your favorite salads, sandwiches, or wraps.
Ingredients:
– 1 cup beet stems, thinly sliced
– 2 cups grated carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the beet stems and carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the beet stem-carrot mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Beet Stem and Potato Hash
Elevate your breakfast game with this vibrant and flavorful hash made from beet stems and potatoes. The sweetness of the beets pairs perfectly with the earthiness of the potatoes, creating a delightful twist on traditional potato dishes.
Ingredients:
– 2 cups beet stems, chopped
– 2 large potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: 1 egg, beaten (for a breakfast twist)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss beet stems with 1/4 cup olive oil, salt, and pepper until well coated.
3. Spread the beet stems on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add diced potatoes and cook for 10-12 minutes or until golden brown, stirring occasionally.
5. Add chopped onion to the potato pan and cook for an additional 2-3 minutes.
6. Combine roasted beet stems with cooked potatoes and onions. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Beet Stem and Chickpea Curry
This hearty curry is a perfect way to use up beet stems, often discarded after cooking beets. The combination of earthy beets, nutty chickpeas, and aromatic spices makes for a deliciously healthy meal.
Ingredients:
– 2 cups beet stems, chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– 2 cups water
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, and turmeric; cook for 1 minute.
4. Add beet stems, chickpeas, coconut milk, and water; stir to combine.
5. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Beet Stem and Avocado Toast
This unique toast combines the earthy sweetness of beet stems with the creamy richness of avocado, all on a crispy baguette. Perfect for a light and satisfying snack or appetizer.
Ingredients:
– 4-6 beet stems (chopped)
– 1 ripe avocado, mashed
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 baguette, toasted
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, sauté chopped beet stems with garlic and olive oil until tender.
3. Spread mashed avocado on toasted baguette slices.
4. Top each slice with cooked beet stem mixture.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Summary
Get creative with nutritious beet stem recipes! From savory to sweet, these 18 flavorful recipes showcase the versatility of beet stems. Try roasting them with garlic and parmesan for a rich side dish or sautéing them with lemon and olive oil for a bright and refreshing snack. You can also blend them into a kale smoothie, pickle them for a tangy addition to meals, or use them in pasta dishes, salads, soups, and more. Whether you’re looking for a quick breakfast or a satisfying dinner, there’s a beet stem recipe here to inspire your cooking!