We’ve all heard that the most nutrient dense bits of fruit and vegetables are in their skin and collars. Beets are no exception.
You just can’t go wrong with a concentrated source of flavonoids, vitamin A, vitamin K, vitamin C, and B vitamins. They also contain a range of minerals like calcium, copper, iron, magnesium, manganese, and phosphorus.
The stalks have a texture similar to swiss chard or bok choy, so enjoy this dish as a leafy, crunchy side to your roasts or grilled meats. You may think the orange element is a little zainy, but the hint of citrus accompanied with the pepper make for an aromatic experience.
Be sure to rinse the stalks thoroughly, as they will most likely be sandy. I’ve found the best way to get rid of sediment is to soak the stalks and leaves in a deep bowl of water after rinsing — the leaves rise to the top of the bowl and the sand sinks to the bottom. Do this a few times if your stalks are particularly sandy. When the rinse water comes out clean you’re good to go.
- 2 tbsp olive oil
- 1 shallot
- ½ tsp fennel seeds
- ½ tsp cumin
- 1 clove garlic
- 1 bunch beet stalks, rinsed and patted dry
- 1 bunch beet greens, rinsed and patted dry
- Zest 1 orange (about 1 tsp)
- Juice 1 orange (about 1 tbsp)
- Salt & Pepper to taste
- In a medium pan, add olive oil and heat over medium-low heat.
- Add shallot, fennel seeds, cumin, and garlic. Cook to soften.
- Increase heat to medium and add beet stalks and greens. Sauté until the greens have softened.
- Add orange juice. Heat until liquid evaporates. Add salt & pepper to taste.
- Top with orange zest.