Do you like red beets? Have you ever tried to eat the leaves? Unfortunately, supermarkets sell beets normally without any leaves. They wilt quite fast while the beets themselves are still good for days or even weeks. If you go to a farmer’s market you might be lucky, but even there the leaves are off most of the time. Well… if you are lucky one day you might want to try this recipe here – Steamed Red Beet Leaves with Garlic & Pine Nuts. So good!
We planted beets on our terrace for the first time last year. With quite some success I might add. It took a while to harvest the red veggies, but we ended up with quite a few beets at once at the end of summer. Including the leaves ;)
I had once read in a magazine that you can use all of the beets – either together in a salad or you can make salad separately with the beets or the leaves. Similar to sorrel or spinach, for example. We actually used some of those leaves as the green component in a veggie bowl with rice and the rest… well you can see it here in the pictures ;P The perfect side when you prepare a bbq.
The steamed leaves are perfect as a side for some grilled meat or sausages or simply on some toasted bread as a starter. Instead of bruschetta, for example. So good with the garlic and pine nuts. You can really do a lot with these leaves, which for many people are probably just garbage ;P
I really love when you can use everything from a plant/vegetable. There are some veggies you can eat completely if you want. Radishes, carrots, or even kohlrabi can be eaten whole, from root to leaves. You can eat them raw, cooked, steamed, in a salad or a soup, for example. The less waste we produce the better, right? ;)
INGREDIENTS / ZUTATEN
2 tbsp. olive oil
3-4 garlic cloves, sliced
18 oz. (500g) red beet leaves
some water
1-2 tbsp. lemon juice
salt, pepper
1-2 tbsp. pine nuts, toasted
toasted bread slices for serving
2 EL Olivenöl
3-4 Knoblauchzehen
500g Rote Bete Blätter
etwas Wasser
1-2 EL Zitronensaft
Salz, Pfeffer
1-2 EL Pinienkerne, geröstet
geröstete Brotscheiben zum Servieren
DIRECTIONS / ZUBEREITUNG
2. Add the oil to a large frying pan or wok and heat up. Sauté the garlic briefly over medium heat, then add the red beet leaves. Mix everything and let the beet leaves sweat a little. Add a small amount of water, place a lid on the frying pan/wok and let the leaves steam for 6-9 minutes. Stir occasionally so nothing burns. When the leaves are soft, remove them from the heat.
3. Briefly toast the pine nuts in a dry pan without fat or oil. Season the beet leaves with lemon juice, salt, and pepper, add to a serving plate or bowl, and sprinkle with the toasted pine nuts. Serve with toasted bread slices.
2. Das Öl in einer großen Pfanne oder einem Wok erhitzen und den Knoblauch bei mittlerer Hitzezufuhr kurz anbraten, dann die abgetropften Rote Bete Blätter dazugeben. Alles vermischen und die Rote Bete Blätter etwas anschwitzen lassen, dann ein wenig Wasser dazugeben, einen Deckel auf die Pfanne/Wok geben und für 6-9 Minuten dämpfen lassen. Zwischendurch gelegentlich umrühren, damit nichts anbrennt. Wenn die Blätter zusammengefallen und weich sind, vom Herd ziehen.
3. Die Pinienkerne in einer trockenen Pfanne ohne Fett kurz anrösten. Die Rote Bete Blätter mit Zitronensaft, Salz und Pfeffer würzen, auf einen Teller oder in eine Schüssel geben und mit den gerösteten Pinienkernen bestreuen. Mit gerösteten Brotscheiben servieren.
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Steamed Red Beet Leaves with Garlic & Pine Nuts
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 4 1x
- Category: Salad
- Cuisine: Germany
- Diet: Vegan
Description
If you have the chance to get beetroots with leaves you should try this recipe – the steamed leaves are delicious with garlic and pine nuts!
Ingredients
2 tbsp. olive oil
3–4 garlic cloves, sliced
18 oz. (500g) red beet leaves
some water
1–2 tbsp. lemon juice
salt, pepper
1–2 tbsp. pine nuts, toasted
toasted bread slices for serving
Instructions
1. Wash the red beet leaves thoroughly and drain – you can leave the stems on the leaves. Peel and finely slice the garlic.
2. Add the oil to a large frying pan or wok and heat up. Sauté the garlic briefly over medium heat, then add the red beet leaves. Mix everything and let the beet leaves sweat a little. Add a small amount of water, place a lid on the frying pan/wok and let the leaves steam for 6-9 minutes. Stir occasionally so nothing burns. When the leaves are soft, remove them from the heat.
3. Briefly toast the pine nuts in a dry pan without fat or oil. Season the beet leaves with lemon juice, salt, and pepper, add to a serving plate or bowl, and sprinkle with the toasted pine nuts. Serve with toasted bread slices.
Notes
Adapted from ellerepublic.de
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
