Don’t know what to do with beetroot stalks once you’ve used the vegetable? Here’s a simple recipe to use those beautiful purple stalks.
Join Extradelicious to unlock Cook Mode
Ingredients
- 2 bunches of beetroot
- Olive oil, for frying and dressing
- Salt, to season
- 2 lemons, juice only
- Parmesan, to serve
- Chilli flakes or freshly chopped fresh chilli, to serve
- Fresh bread, to serve
Join Extradelicious to unlock Cook Mode
Method
- Slice the stalks off the beetroot, discard any tired looking ones and place the rest in a colander. Pour over a kettleful of boiling water, then leave to drain and steam for a few minutes in the sink.
- Heat a large frying pan with the olive oil and when very hot, tip the beetroot stalks in, season well with salt, spread them out a little and fry without turning for 3-4 minutes. Toss them around and fry for another 2-3 minutes, then squeeze over the lemon juice and keep frying until wilted and scorched in places.
- Tip them out onto a plate, drizzle over some good olive oil, grate over a generous amount of parmesan (or vegetarian alternative), and serve immediately with a chilli flakes or some fresh chopped chilli. Hunks of soft bread are great for mopping up the flavoured oil.
Nutrition
- 80kcals Calories
- 7.4g (2g saturated) Fat
- 2.6g Protein
- 0.8g (0.4g sugars) Carbs
- 0.1g Fibre
- 0.2g Salt
Leave a comment, question or tip