Beetroot Tops cooked with Lemon

Lots of us throw away (or feed to excited chickens...) the leafy stalks of beetroot, but sometimes they're actually the best bit. Gently cooked in some olive oil and lemon, the beetroot tops transform themselves from every day salad leaves into something light, fresh and much tastier. They are the perfect thing to serve with oily fish, mackerel or sardines for example, or on the side with some grilled chicken. Oh, and they're really healthy and nutritious too...


  • Beetroot Leaves and Stalks
  • 1 Clove Garlic
  • Olive Oil
  • Salt & Pepper
  • Lemon
  • Raspberry Vinegar (optional)

Trim the leaves and stalks off the Beetroot and wash them carefully, especially the stalks.  Slightly dry them on kitchen roll

Crush a clove of Garlic

Heat a little Olive Oil and add the Garlic… cook for just a minute before adding the Beetroot Stalks

Cook on a medium heat for another minute before adding a big squeeze of Lemon (and a dash of water, or better chicken stock, if it looks at all dry)

If you have some of that amazing Womersley Raspberry Vinegar, a dash of this would be excellent too

Don’t cook them for any longer than it takes for the leaves to wilt… you still want a little beet-crunch in the stalks

Serve immediately, with all the lovely juices

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