Beets braised with their leaves
by Liz Earle, MBE
Serves 2
Ingredients
- 1 large bunch beetroot with leaves
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- Juice 1⁄2 lemon
- Extra virgin olive oil to drizzle
- Salt and pepper
Method
- Prepare the beetroot by removing the leaves. Peel the beets and wash the leaves well. Cut the beetroot into 2cm chunks or wedges.
- Heat the oil in a large pan and cook the chopped onion for 5 minutes without colouring. Add the garlic and chopped beets. Season, stir well and cook for a minute. Cover the pan and turn the heat down to low. Cook gently for 30 minutes or until the beetroot is tender.
- Shred the leaves roughly and add to the pan. Allow the leaves to wilt and season. Finish with a little lemon juice and a drizzle of olive oil.
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