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!
2 tbsp. olive oil
3–4 garlic cloves, sliced
18 oz. (500g) red beet leaves
1–2 tbsp. lemon juice
1–2 tbsp. pine nuts, toasted
toasted bread slices for serving
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.
Adapted from ellerepublic.de
Keywords: beetroot, garlic, pine nuts, steamed