Beets braised with their leaves

by Liz Earle, MBE

Serves 2

Ingredients

  • 1 large bunch beetroot with leaves
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed 
  • Juice 1⁄2 lemon
  • Extra virgin olive oil to drizzle
  • Salt and pepper


Method

  1. Prepare the beetroot by removing the leaves. Peel the beets and wash the leaves well. Cut the beetroot into 2cm chunks or wedges.
  2. Heat the oil in a large pan and cook the chopped onion for 5 minutes without colouring. Add the garlic and chopped beets. Season, stir well and cook for a minute. Cover the pan and turn the heat down to low. Cook gently for 30 minutes or until the beetroot is tender. 
  3. Shred the
leaves roughly and add to the
pan. Allow the
leaves to wilt and season. Finish with a little lemon juice and a drizzle of olive oil. 

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