Serving
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Marinated Beet Stems
California

Serves
Effort:
Sched:
DoAhead:  
2 salad  
**
1 day  
Yes
Here's a surprisingly delicious way to use those stems you got with the bunches of fresh beets you bought - marinated in the Greek style (à la Grecque) - very nice. Use the green parts for delicious Beet Green Pesto or Sautéd Greens.



10
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1/4
3
1/4
1
1
1
1
1/2
1/4
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oz
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c
T
c
T
T


t
t
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Beet Stems (1)
-- Marinade
Olive Oil, ExtV  
Lemon Juice
Water
Parsley Leaves
Herbs (2)
Thyme sprig
Bay Leaf
Salt
Pepper
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Make   -   (1 day - 20 min work)
  1. Float wash BEET TOPS same as with Spinach. Remove the green leafy part. Cut into lengths of about 1-1/2 inches.
  2. Chop PARSLEY and any other HERBS used small. Mix together all Marinade items in a non-reactive coverable saucepan.
  3. Bring Marinade to a boil, then stir in Beet Stems. Cover tightly and simmer slowly, stirring a couple of times, until Beet Stems are just tender - this will be 15 minutes or less depending on size.
  4. Let cool in the marinade. Refrigerate at least overnight - but if you really need it sooner, let stand at room temperature for a few hours, then chill.
  5. Serve cool.
NOTES:
  1. Beet Stems:   Two bunches of medium size fresh beets yielded 10 ounces of stems after the green leafy stuff was removed (for beet green pesto) - your mileage may vary. In any case, thicker stems are better than thin ones.
  2. Herbs:   Whatever you like. Fennel, Rosemary, Basil, etc.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ygv_beetstm1 130911 ajg   -   www.clovegarden.com
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