You can also offer it as a salad by adding a bunch of arugula or as a light main meal.

Be that as it may, you don’t need to throw away the beetroot leaves because they have all the goodness of the beetroot, with a completely different texture. Even the thickest stalks, when cooked, become tender and an ideal addition to many recipes, such as a spinach pie.

Ingredients for 2 people as a side dish:

  • Leaves and twigs from 2-3 beets
  • 1-2 tbsp. olive oil
  • 2-3 green onions, finely chopped
  • 1-2 cloves of garlic
  • 1 roasted beetroot, if available
  • 1 tbsp caper
  • 1 cup prepared quinoa
  • salt and freshly ground pepper
  • chopped dill
  • some lemon
  • 1 slice of cottage cheese

How to make it:

  1. Wash well and cut the beet stalks into large pieces, about 5 cm. Dip them in a pot of boiling, salted water and leave them for 2-3′. Drain them on absorbent paper.
  2. Meanwhile, heat the oil in a pan over medium heat and add the onion and garlic. Stir and saute for 1-2 minutes until they release their aromas.
  3. Add the beetroot leaves, the capers, the chopped beetroot and stir for 3-4′ until the leaves wilt a little more. Finally, add the salt, pepper, quinoa and dill and stir until the quinoa turns pink and warms up (if you had it in the fridge). Add a few drops of lemon juice and a little zest, if desired. Serve with cottage cheese on top.