Been throwing away the tops of your Beets? Stop! They are just as valuable as the tuber itself! are packed with Iron, Calcium, Magnesium and Vitamins A and D and they have a flavour similar to swiss chard, but a little milder. If you don’t grow them, next time you buy beets, just snap off the tops as soon as you get home and store in the fridge for up to 4 days. You can use them in most in place of kale, chard or spinach. I like mine sauteed with garlic and sundried tomatoes but often use them to make this deliciously sweet and earthy , which also uses pumpkin seeds in place of nuts.

Ingredients

  • 150g Beet greens (stems removed)
  • 2 garlic cloves
  • 1/4 cup pumpkin seeds?
  • , grated
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • Approximately 1/3 cup olive oil (add as needed to achieve desired texture)

Methods

Step 1. Cut the leaves from the tubers and stems, then rinse and dry them

Step 2. Tear the green parts of the leaf from the tough midrib then put aside

Step 3. Grind the garlic and salt to form a cream

Step 4. Add the pumpkin seeds and grind to incorporate them into the paste. They can be tough so you may find you need to pound them quite hard!

Step 5. Add the beet greens a few at a time with a little olive oil. Grind with the pestle in a circular motion. The smaller you tear the leaves the less work it is to turn them into paste

Step 6. Add grated cheese in two batches and continue grinding until it is completely incorporated into the paste

Step 7. Transfer to a bowl and add as much olive oil as the pesto will absorb

Step 8. Serve. I stirred this batch through hot pasta for lunch. If you would prefer to keep the pesto for a few days, cover the surface with olive oil to prevent oxidisation.


Beet Green and Pumpkin Seed Pesto
 
Prep time
Total time
 
Don't throw away your beetroot greens, try this sweet earthy pesto combining beet greens, pumpkin seeds and parmesan.
Author:
Recipe type: Pesto
Serves: Serves 4
Ingredients
  • 150g Beet greens (stems removed)
  • 2 garlic cloves
  • ¼ cup pumpkin seeds?
  • Parmesan, grated
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • Approximately ⅓ cup olive oil (add as needed to achieve desired texture)
Instructions
  1. Cut the leaves from the tubers and stems, then rinse and dry them
  2. Tear the green parts of the leaf from the tough midrib then put aside
  3. Grind the garlic and salt to form a cream
  4. Add the pumpkin seeds and grind to incorporate them into the paste. They can be tough so you may find you need to pound them quite hard!
  5. Add the beet greens a few at a time with a little olive oil. Grind with the pestle in a circular motion. The smaller you tear the leaves the less work it is to turn them into paste
  6. Add grated cheese in two batches and continue grinding until it is completely incorporated into the paste
  7. Transfer to a bowl and add as much olive oil as the pesto will absorb
  8. Serve. I stirred this batch through hot pasta for lunch. If you would prefer to keep the pesto for a few days, cover the surface with olive oil to prevent oxidisation.

 


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