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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.

Prep Time
5 mins
Total Time
15 mins
Servings: 2
Course: Side Dish
Cuisine: International , Vegetarian

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

    Cup of Yum
  1. 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.
  2. Add the garlic and cook this for about a minute.
  3. Add the shredded beetroot leaves and stir through to wilt.
  4. 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.
  5. 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.