Root to stalk cooking! I’m giving you 2 recipes here- one for the Beet Stem Sauté. Then another that uses the Beet Stem Sauté to create a luscious spaghetti squash pasta. A big scoop of yogurt creates just a little creamy-like sauce.
But, don’t overlook the loveliness of eating the Beet Stem Sauté on it’s own.
Happy Eating
~Monique
Beet Stem Sauté
Stems and leaves from 1 bunch of beets
2 tbls of ghee or avocado oil
1 shallot
4 garlic cloves
1/4 cup slivered almonds
pink salt and black pepper
1 lemon
Slice the beet stems from the beets, rinse well. Pull off any greens, rip into bite-sized pieces and set aside. Slice the shallot thinly, chop the stems into 1/4 inch dice, sliver the garlic cloves.
Heat a skillet over medium high heat. Add the ghee/oil. Add the shallots, let sizzled for a minute, then add the chopped beet stems, slivered almonds and 1/2 tsp salt. Toss well. Let cook 5 minutes, tossing often.
Add the torn greens, garlic cloves and a few turns of black pepper, toss well and let cook 2 more minutes or until the greens are wilted. Taste the stems- let cook another few minutes if desired, add additional salt/pepper as needed. Zest 1 lemon over the top, squeeze the juice of 1/2 the lemon. Serve warm.
Enjoy as a side dish, or toss an egg over the top!
Beet Stem Sauté Pasta
Beet Stem Sauté
1/2 roasted Spaghetti Squash
1/4 cup coconut yogurt
Fresh mint leaves
Lays the spaghetti squash strings on a plate. Top with the beet stem mixture and dollop with the yogurt. Tear a couple fresh mint leaves over the top.
0