Recipe

Sweet Beet Straws

Sweet Beet Straws

Photo by Sue

  • This recipe was entered in the contest for Your Best Way to Cook Greens
  • Chef

    Sue's Notes: We grew beets in the garden this year and we've tried to make the most of each plant, from root to leaf. I usually saute the stems with the greens, but tried something different one night...

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Serves 4-5

1 bunch Beets (Stems and Greens attached) Ask a question about this ingredient

1-2 tablespoon Olive Oil Ask a question about this ingredient

1-2 tablespoon Balsamic Vinegar Ask a question about this ingredient

Salt / Pepper (to taste) Ask a question about this ingredient

Agave Nectar Ask a question about this ingredient

  1. Wash beets thoroughly and remove roots from stem, leaving about an inch of stem attached to the roots.

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  2. Cut the stems from the leaves and trim any extra leaf bits from the stems.

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  3. Toss the stems with olive oil, a splash of balsamic vinegar, salt and pepper.

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  4. Lay stems on baking sheet, drizzle with agave nectar and roast at 425 degrees until they begin to caramelize and crisp at the edges.

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  5. Eat immediately (preferably with fingers).

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