Charred beetroot stalks with lemon and parmesan
- February 2016
- Serves 8 as a nibble
- Hands-on time 15 min
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.
- 7.4g (2g saturated)
- 0.8g (0.4g sugars)
- 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
- 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.
This is a great way of using the stalks on raw beetroot. If you can’t get them, or want an alternative, chard stalks would work or, when in season you could use purple sprouting broccoli stems, halved lengthways, or asparagus.
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