I’ve never eaten beet greens before, so when I brought home this bunch of beets the other day, I had to run a Google search to see if the leaves were even edible (Okay, you can stop laughing now).
Sure enough, they are edible – and their vibrant shade of green with fushia veins inspired me to create a special recipe that would showcase them right alongside the beets themselves.
While this dish looks kind of fancy, it’s actually really easy to put together and it only uses 5 ingredients (7 if you count salt and pepper).
I thought that yellow capsicum (bell pepper) coulis would be a nice compliment, both for its color and because its sweetness would tone-down any bitterness from the greens. I topped everything with toasted macadamia nuts to add a bit of crunch.
- While I chose macadamias, walnuts or almonds would be good too
- This would be a great appetizer/starter to a nice meal, or a great side dish to a protein and grain. It would also be fun as part of a tapas menu
- While the coulis is a nice touch, the beets and greens are awesome in themselves so feel free to skip that step if you’re low on time (or fanciness)
Beetroot & Greens with Yellow Capsicum Coulis
- 4 beetroots, with leaves
- olive oil
- 2 yellow capsicums (bell peppers)
- 1 garlic clove, minced
- salt & pepper
- 1/4 c macadamia nuts, quartered
- Preheat oven to 400F (200C).
- Cut the greens from the beets. Carefully wash the leaves and set aside. Scrub and clean any dirt from the beets.
- Place the beets on a large sheet of aluminum foil, drizzle with 2 tsp olive oil, and fold the foil over to make a little foil packet. Place in oven and roast until tender, about 30 minutes for medium-sized beets.
- Meanwhile, cut the capsicums in two, and remove the stems. Scrape-out all seeds and all the stringy white flesh. Place face-down onto a baking sheet (next to the beets) and roast until the skin is charred/burned, about 15 minutes. Remove from oven and let cool. Once cooled, peel off the skin and any black pieces. Blend with 4 tbsp of olive oil in a food processor. Set aside.
- When the beets are ready, remove them from the oven, open the foil pouch and let them cool slightly.
- In a dry frying pan, roast the macadamia nuts over medium-low heat, being careful not to burn them.
- Bunch the beet greens together and slice them into inch-wide strips. Heat 2 tbsp olive oil in a frying pan over medium heat. Add garlic and saute for 30 seconds, then add the greens and saute until just wilted, a couple minutes.
- Using a vegetable peeler or small paring knife, remove the skin from the beets. It should slip off rather easily. Slice each beet into 4 pieces.
- Place a stream of capsicum coulis on each plate, and arrange beets and greens in an alternating order, starting and finishing with a beetroot piece. Top with macadamia nuts and drizzle with additional olive oil, if desired.