Beet stems, often overlooked, are a treasure trove of nutrition and flavor waiting to elevate your meals! In this roundup, we're diving into 18 creative and delicious ways to transform these vibrant stems into dishes that'll impress. Whether you're a seasoned chef or a curious home cook, these recipes promise to add a pop of color and a dash of health to your table. Let's get cooking!
Beet Stem Pesto Pasta
Glistening under the summer sun, this Beet Stem Pesto Pasta transforms humble ingredients into a vibrant, flavorful dish that’s as pleasing to the palate as it is to the eye.
Ingredients
- 2 cups beet stems, finely chopped (the vibrant pink hue adds a stunning color contrast)
- 1/2 cup walnuts, toasted (for a deeper, nuttier flavor)
- 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
- 2 garlic cloves, minced (freshly minced releases more aroma)
- 1/2 cup grated Parmesan cheese (opt for freshly grated for superior meltability)
- 1 lb pasta of choice (I adore fusilli for its ability to hold onto the pesto)
- Salt, to taste (a pinch can elevate all the flavors)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat for the pasta.
- While the water heats, pulse the beet stems, walnuts, garlic, and Parmesan in a food processor until finely ground. Tip: Scrape down the sides occasionally for an even blend.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: The consistency should be thick but pourable.
- Cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting the pesto’s thickness.
- Drain the pasta and return it to the pot. Toss with the beet stem pesto, adding reserved pasta water as needed to coat the pasta evenly.
Unveiling a dish that’s as nutritious as it is delicious, this pasta boasts a creamy texture with a nutty, earthy flavor profile. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of pesto.
Roasted Beet Stem and Garlic Hummus
Amidst the vibrant hues of summer, our Roasted Beet Stem and Garlic Hummus emerges as a testament to the beauty of utilizing every part of the vegetable, transforming the often-discarded beet stems into a creamy, flavorful dip that’s as nutritious as it is delicious.
Ingredients
- 1 cup roasted beet stems, chopped (their earthy sweetness is a game-changer)
- 1/4 cup tahini (I swear by the rich, nutty flavor of Soom Foods’ tahini)
- 2 cloves garlic, minced (for that punchy kick we all love)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 1/2 tsp cumin (toasted and ground, it adds a warm depth)
- 1/2 tsp sea salt (I prefer the subtle crunch of Maldon)
- 2 tbsp lemon juice (freshly squeezed, please, for the brightest flavor)
- 1/4 cup water (to adjust consistency to your liking)
Instructions
- Preheat your oven to 400°F. Toss the chopped beet stems with 1 tbsp of olive oil and a pinch of sea salt, then spread them on a baking sheet. Roast for 15 minutes, or until tender and slightly caramelized.
- In a food processor, combine the roasted beet stems, tahini, minced garlic, cumin, and sea salt. Pulse until the mixture is roughly combined.
- With the processor running, slowly drizzle in the remaining olive oil and lemon juice, scraping down the sides as needed to ensure everything is well incorporated.
- Add water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: For an ultra-smooth texture, let the processor run for a full minute after adding the water.
- Taste and adjust seasoning if necessary, remembering that flavors will meld and intensify as the hummus sits.
Exquisitely creamy with a vibrant pink hue, this hummus boasts a harmonious blend of earthy, nutty, and tangy notes. Serve it with a drizzle of olive oil and a sprinkle of cumin on top, alongside warm pita or as a bold spread on your next veggie sandwich.
Beet Stem Stir Fry with Ginger
Whisking together the vibrant hues and earthy flavors of beet stems with the zesty kick of ginger, this stir fry is a testament to the beauty of simple, seasonal ingredients. It’s a dish that dances on the palate, offering a crisp texture and a melody of flavors that are both refreshing and deeply satisfying.
Ingredients
- 2 cups beet stems, sliced into 1-inch pieces (the younger, the more tender)
- 1 tbsp fresh ginger, minced (for that unmistakable warmth)
- 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
- 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
- 1 tsp sesame oil (a drizzle adds depth)
- 1/4 tsp red pepper flakes (just enough to whisper heat)
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the minced ginger and red pepper flakes, stirring constantly for 30 seconds to release their aromas without burning.
- Toss in the beet stems, stirring to coat them evenly with the oil and spices. Cook for 3-4 minutes, until they start to soften but retain a slight crunch.
- Drizzle the soy sauce and sesame oil over the stems, tossing quickly to combine. Cook for an additional minute to meld the flavors.
- Remove from heat immediately to prevent overcooking, preserving the vibrant color and crisp texture.
Layered with a crisp bite and a harmonious blend of spicy, sweet, and umami, this stir fry shines as a standalone dish or paired with steamed rice for a more substantial meal. The ginger’s warmth and the beet stems’ earthiness create a dish that’s as nourishing as it is delightful, perfect for those seeking a quick yet sophisticated weeknight dinner.
Beet Stem and Quinoa Salad
Never let those vibrant beet stems go to waste again; this Beet Stem and Quinoa Salad transforms them into a dish that’s as nutritious as it is visually stunning. With a base of fluffy quinoa and a rainbow of fresh vegetables, it’s a celebration of texture and color that’s perfect for any season.
Ingredients
- 1 cup quinoa, rinsed (I find white quinoa has the best texture for salads)
- 2 cups water (for that perfectly fluffy quinoa)
- 1 bunch beet stems, finely chopped (about 2 cups—don’t toss those stems!)
- 1/2 cup extra virgin olive oil (my go-to for dressings)
- 2 tbsp lemon juice (freshly squeezed, for a bright acidity)
- 1 clove garlic, minced (because everything’s better with garlic)
- 1/2 tsp salt (to enhance all the flavors)
- 1/4 tsp black pepper (freshly ground, for a little kick)
- 1/2 cup feta cheese, crumbled (for a creamy, salty contrast)
- 1/4 cup walnuts, toasted (because their crunch is irresistible)
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
- While the quinoa cooks, heat a large skillet over medium heat. Add the chopped beet stems and sauté for 5 minutes, just until they start to soften but still retain a bit of crunch. Tip: This quick sauté mellows their earthy flavor.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. Tip: Adjust the lemon juice to your liking for more or less tang.
- Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Add the sautéed beet stems, crumbled feta, and toasted walnuts.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Zesty and vibrant, this salad offers a delightful contrast between the creamy feta, crunchy walnuts, and tender quinoa. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is for a light, satisfying meal.
Pickled Beet Stems
Fascinating in both hue and flavor, pickled beet stems offer a crisp, tangy twist to your culinary repertoire, transforming what might otherwise be discarded into a vibrant, flavorful condiment.
Ingredients
- 2 cups beet stems, trimmed and cut into 3-inch pieces (I find the younger stems more tender and flavorful)
- 1 cup apple cider vinegar (the brightness of apple cider vinegar balances the earthiness of the stems beautifully)
- 1 cup water
- 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet pickle)
- 1 tbsp kosher salt (for that perfect brine consistency)
- 1 tsp mustard seeds (they add a subtle depth and pop of flavor)
- 1/2 tsp black peppercorns (for a gentle heat)
- 2 cloves garlic, lightly smashed (because garlic makes everything better)
Instructions
- In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, and garlic. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely.
- Add the beet stems to the boiling brine, ensuring they are fully submerged. Reduce heat to low and simmer for 3 minutes exactly to retain their crispness.
- Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour. This gradual cooling helps the stems absorb the flavors more deeply.
- Transfer the pickled beet stems and brine into a clean, airtight jar. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Nowhere does the humble beet stem shine brighter than in this pickle, where its natural crunch meets a symphony of sweet, tangy, and spicy notes. Try layering these vibrant stems on a charcuterie board or chopping them into a relish for hot dogs and burgers for an unexpected burst of flavor.
Beet Stem Soup with Coconut Milk
On a crisp morning, nothing quite compares to the vibrant hues and comforting warmth of a bowl of Beet Stem Soup with Coconut Milk. This dish is a celebration of sustainability and flavor, turning often-discarded beet stems into a creamy, dreamy soup that’s as nutritious as it is delicious.
Ingredients
- 2 cups beet stems, finely chopped (the younger, the more tender)
- 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
- 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
- 1 small onion, diced (yellow for its sweetness)
- 2 cloves garlic, minced (because everything’s better with garlic)
- 3 cups vegetable broth (homemade if you have it)
- 1/2 tsp salt (to draw out the flavors)
- 1/4 tsp black pepper (freshly ground, for a bit of heat)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the chopped beet stems to the pot, stirring to coat them in the oil and onion mixture.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, or until the stems are tender.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Return the soup to the pot, stir in the coconut milk, salt, and pepper, and heat through for about 5 minutes.
Kitchen tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending. The soup’s velvety texture and the earthy sweetness of the beet stems, balanced by the richness of coconut milk, make it a standout dish. Serve it with a swirl of coconut milk and a sprinkle of chopped beet greens for a pop of color and freshness.
Beet Stem and Carrot Slaw
Gracefully vibrant and refreshingly crisp, this Beet Stem and Carrot Slaw is a testament to the beauty of utilizing every part of the vegetable, transforming often-discarded beet stems into a dish that’s as nutritious as it is colorful. Perfect for those warm summer days when you crave something light yet satisfying, this slaw pairs wonderfully with grilled meats or stands proudly on its own as a vibrant side.
Ingredients
- 2 cups finely shredded beet stems (I find the stems from about 3 medium beets yield the perfect amount)
- 1 cup grated carrots (for a sweeter slaw, opt for young, tender carrots)
- 1/4 cup mayonnaise (I swear by Duke’s for its tangy richness)
- 2 tbsp apple cider vinegar (this adds a lovely brightness)
- 1 tbsp honey (local honey brings a subtle floral note)
- 1/2 tsp salt (I prefer sea salt for its clean taste)
- 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)
Instructions
- In a large mixing bowl, combine the shredded beet stems and grated carrots, tossing lightly to mix.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and homogenous.
- Pour the dressing over the beet stems and carrots, using a spatula to fold the ingredients together until evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld beautifully.
- For the best texture, chill the slaw in the refrigerator for at least 30 minutes before serving. Tip: This step also helps the vegetables to slightly soften, making the slaw more cohesive.
- Give the slaw a final toss before serving to redistribute the dressing. Tip: Garnish with a sprinkle of fresh herbs like dill or parsley for an extra layer of flavor and color.
Offering a delightful crunch with every bite, this slaw is a harmonious blend of sweet, tangy, and earthy flavors. Serve it atop a bed of greens for a salad variation, or alongside a juicy burger for a contrasting texture that’s sure to impress.
Beet Stem Chips with Sea Salt
Elevate your snack game with these crisp, vibrant Beet Stem Chips, a delightful way to reduce waste while indulging in a gourmet treat. Their delicate crunch and subtle earthiness, accentuated by a sprinkle of sea salt, make them an irresistible addition to any gathering or a quiet moment of self-care.
Ingredients
- 1 cup beet stems, thinly sliced (I find the stems from about 3 medium beets perfect for this)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/2 tsp sea salt (flaky Maldon salt adds a lovely texture)
Instructions
- Preheat your oven to 275°F (135°C), ensuring a low and slow bake for ultimate crispness.
- In a bowl, gently toss the thinly sliced beet stems with extra virgin olive oil until each piece is lightly coated.
- Arrange the stems in a single layer on a parchment-lined baking sheet, avoiding overlap to ensure even cooking.
- Sprinkle the sea salt evenly over the stems, aiming for a balanced seasoning.
- Bake for 45-50 minutes, or until the stems are dry and crisp, checking halfway to rotate the tray for uniform baking.
- Allow the chips to cool on the baking sheet for 5 minutes; they’ll crisp up further as they sit.
Delightfully crisp and lightly salty, these Beet Stem Chips offer a satisfying crunch with every bite. Serve them alongside a creamy dip for contrast or enjoy their standalone elegance as a sophisticated snack.
Beet Stem and Apple Smoothie
Kaleidoscopic in color and bursting with earthy sweetness, this Beet Stem and Apple Smoothie is a refreshing ode to the often-overlooked parts of the vegetable, transforming beet stems into a vibrant, nutrient-packed drink.
Ingredients
- 1 cup beet stems, chopped (the stems from about 3 medium beets, ensuring they’re fresh and crisp)
- 1 large apple, cored and diced (I love using Honeycrisp for its perfect balance of sweetness and tartness)
- 1/2 cup Greek yogurt (opt for full-fat for a creamier texture)
- 1 tablespoon honey (local, if you can find it, for that floral touch)
- 1/2 cup ice cubes (because a chilled smoothie is always more refreshing)
- 1/4 teaspoon ground cinnamon (a pinch more if you’re a cinnamon lover like me)
Instructions
- Begin by thoroughly washing the beet stems under cold water to remove any dirt, then pat them dry with a clean towel.
- Chop the beet stems into 1-inch pieces to ensure they blend smoothly without leaving any stringy bits.
- Core the apple and dice it into small chunks, no need to peel unless you prefer a smoother texture.
- In a high-powered blender, combine the chopped beet stems, diced apple, Greek yogurt, honey, and ice cubes.
- Blend on high for 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Add the ground cinnamon and blend for an additional 10 seconds to evenly distribute the spice. Tip: Taste and adjust the sweetness with more honey if needed, but the apple usually provides enough natural sweetness.
- Pour the smoothie into a tall glass and serve immediately. Tip: For an extra touch of elegance, garnish with a thin apple slice or a small beet stem on the rim.
The smoothie boasts a velvety texture with a harmonious blend of earthy and sweet flavors, punctuated by the warm hint of cinnamon. Serve it in a clear glass to showcase its stunning pink hue, or pair it with a slice of whole-grain toast for a balanced breakfast.
Beet Stem and Chickpea Curry
Delightfully vibrant and unexpectedly hearty, this Beet Stem and Chickpea Curry transforms often-discarded beet stems into a centerpiece of flavor, paired with the creamy texture of chickpeas for a dish that’s as nourishing as it is colorful.
Ingredients
- 2 cups beet stems, chopped (the stems from about 3 large beets—don’t toss those tops!)
- 1 can (15 oz) chickpeas, drained and rinsed (I love the creaminess of chickpeas here, but feel free to use home-cooked if you have them)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
- 2 garlic cloves, minced (fresh is best for that punchy aroma)
- 1 tsp ground cumin (toasted and ground at home if you’re feeling ambitious)
- 1/2 tsp turmeric powder (for that golden hue and earthy depth)
- 1/2 tsp red chili flakes (adjust to your heat preference)
- 1 cup coconut milk (full-fat for that luxurious texture)
- Salt, to taste (I start with 1/2 tsp and adjust from there)
- Fresh cilantro, for garnish (a handful adds a fresh contrast)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic, ground cumin, turmeric, and red chili flakes, cooking for another minute until fragrant—this blooms the spices, unlocking their full flavor.
- Add the chopped beet stems to the skillet, stirring to coat them in the spice mixture, and cook for 5 minutes until they begin to soften.
- Pour in the coconut milk and bring the mixture to a gentle simmer, then reduce the heat to low and let it cook uncovered for 10 minutes, allowing the flavors to meld.
- Gently fold in the chickpeas and simmer for an additional 5 minutes, just until they’re heated through—overcooking can make them mushy.
- Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
- Garnish with fresh cilantro before serving to add a pop of color and freshness.
Not only does this curry boast a stunning magenta hue from the beet stems, but its layers of flavor—earthy, spicy, and slightly sweet—make it a standout dish. Serve it over a bed of fluffy basmati rice or with warm naan to scoop up every last bit of the creamy sauce.
Beet Stem and Potato Hash
Unveiling a dish that transforms the often-overlooked beet stems into a vibrant, flavorful hash, this recipe is a testament to the beauty of root-to-stem cooking. Paired with golden potatoes and a medley of aromatic spices, it’s a rustic yet refined dish that’s as nutritious as it is delicious.
Ingredients
- 2 cups diced beet stems (I love their slight bitterness, which adds depth to the dish)
- 2 cups peeled and diced Yukon Gold potatoes (their buttery texture is perfect for hashing)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 1 medium yellow onion, finely chopped (adds a sweet, caramelized flavor)
- 2 cloves garlic, minced (for that essential aromatic kick)
- 1 tsp smoked paprika (brings a subtle smokiness)
- 1/2 tsp ground cumin (for warmth and earthiness)
- Salt and freshly ground black pepper (to season layers as we cook)
- 2 large eggs, room temperature (they fry more evenly when not cold)
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the diced potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
- Stir in the chopped onion and minced garlic, cooking for another 3 minutes until the onion turns translucent.
- Mix in the diced beet stems, smoked paprika, and ground cumin. Season with salt and pepper. Cook for 7 minutes, stirring occasionally, until the beet stems soften.
- Create two wells in the hash and crack an egg into each. Cover the skillet and cook for 3 minutes for runny yolks, or 5 minutes for set yolks.
- Remove from heat and let sit covered for 1 minute to finish cooking the eggs with residual heat.
Delightfully textured with crispy edges and tender centers, this hash is a symphony of flavors. Serve it straight from the skillet for a family-style breakfast, or top with avocado slices for an extra creamy contrast.
Beet Stem and Lentil Stew
On a crisp evening, nothing comforts the soul quite like a bowl of Beet Stem and Lentil Stew, a dish that marries the earthy sweetness of beets with the hearty richness of lentils, creating a symphony of flavors that are both nourishing and deeply satisfying.
Ingredients
- 2 cups beet stems, finely chopped (the vibrant stems add a beautiful color and slight bitterness that balances the dish)
- 1 cup green lentils, rinsed (I find the slight peppery flavor of green lentils works best here)
- 1 large onion, diced (yellow onions are my preference for their sweetness when caramelized)
- 3 cloves garlic, minced (freshly minced garlic elevates the dish with its pungent aroma)
- 4 cups vegetable broth (homemade broth is ideal, but a good quality store-bought works in a pinch)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tsp cumin (toasted and ground cumin seeds offer a deeper flavor)
- Salt to taste (I start with 1/2 tsp and adjust as needed)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the diced onion and a pinch of salt, sautéing until translucent and slightly caramelized, about 5 minutes.
- Stir in the minced garlic and cumin, cooking until fragrant, about 30 seconds, to unlock their flavors.
- Add the chopped beet stems, stirring to coat them in the oil and spices, and cook for 3 minutes until they begin to soften.
- Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil before reducing to a simmer.
- Cover the pot and let the stew simmer for 25 minutes, or until the lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
- Season with salt to taste, starting with 1/2 tsp and adjusting as needed. Tip: The stew should be savory with a hint of sweetness from the beets.
- Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld. Tip: This resting time is crucial for depth of flavor.
Unveil a stew where the lentils provide a creamy backdrop to the slight crunch of beet stems, all enveloped in a broth that’s both rich and nuanced. Serve it with a dollop of yogurt or over a bed of quinoa for an extra layer of texture and protein.
Beet Stem and Feta Cheese Tart
Amidst the vibrant hues of summer produce, this Beet Stem and Feta Cheese Tart stands out as a testament to the beauty of utilizing every part of the vegetable. With a flaky crust that cradles a creamy, tangy filling, it’s a dish that marries simplicity with sophistication.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting (I always keep my flour in the freezer for the flakiest crust)
- 1/2 teaspoon salt (a pinch more if you’re using unsalted butter)
- 1/2 cup unsalted butter, chilled and diced (European-style butter is my secret for richer flavor)
- 3-4 tablespoons ice water (just enough to bring the dough together)
- 1 cup beet stems, finely chopped (the stems from about 3-4 medium beets, don’t toss those greens!)
- 1/2 cup feta cheese, crumbled (I love the creamy texture of Bulgarian feta here)
- 2 large eggs, room temperature (they incorporate more smoothly when not cold)
- 1/4 cup heavy cream (for that luxurious mouthfeel)
- 1 tablespoon extra virgin olive oil (my go-to for sautéing)
- Freshly ground black pepper to taste (a generous twist adds a nice bite)
Instructions
- In a large bowl, whisk together the flour and salt. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overwork the dough to ensure it stays tender.
- Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. This rest period is crucial for preventing shrinkage during baking.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Trim the edges, prick the bottom with a fork, and line with parchment paper and pie weights. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- While the crust bakes, heat olive oil in a skillet over medium heat. Add the chopped beet stems and sauté until tender, about 5 minutes. Let cool slightly.
- In a medium bowl, whisk together the eggs, heavy cream, and a twist of black pepper. Stir in the sautéed beet stems and crumbled feta cheese.
- Pour the filling into the pre-baked crust and return to the oven. Bake for 20-25 minutes, or until the filling is set and the edges are golden brown. Tip: A slight jiggle in the center means it’s perfectly done.
- Let the tart cool for at least 10 minutes before slicing. This allows the filling to set fully for clean cuts.
With its buttery crust and vibrant filling, this tart offers a delightful contrast of textures and flavors. Serve it warm with a drizzle of honey for a sweet and savory twist that’s sure to impress.
Beet Stem and Walnut Pate
Never has a dish so humble in its origins shone so brightly on the culinary stage as this Beet Stem and Walnut Pate. A harmonious blend of earthy beet stems and rich walnuts, this pate is a testament to the beauty of simplicity and the elegance of thoughtful preparation.
Ingredients
- 2 cups finely chopped beet stems (the fresher, the better—look for vibrant, crisp stems)
- 1 cup walnuts, toasted (toasting unlocks their deep, nutty essence)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 2 tbsp lemon juice (freshly squeezed, for that bright acidity)
- 1 garlic clove, minced (because everything’s better with garlic)
- 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt)
- 1/4 tsp freshly ground black pepper (for a gentle heat)
Instructions
- Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant and slightly darkened. Let them cool slightly.
- In a food processor, combine the toasted walnuts, beet stems, garlic, lemon juice, salt, and pepper. Pulse until the mixture is coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and spreadable. Scrape down the sides as needed to ensure everything is evenly incorporated.
- Transfer the pate to a serving bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Beyond its stunning color, this pate boasts a velvety texture and a complex flavor profile that dances between sweet, nutty, and tangy. Serve it atop crusty bread or as a vibrant dip for fresh vegetables to elevate any gathering.
Beet Stem and Mushroom Risotto
Savory and vibrant, this Beet Stem and Mushroom Risotto transforms humble ingredients into a dish that’s as visually stunning as it is delicious. The earthy flavors of mushrooms paired with the subtle sweetness of beet stems create a harmonious blend that’s perfect for a cozy dinner.
Ingredients
- 1 cup Arborio rice – the key to that classic creamy texture.
- 4 cups vegetable broth – I like to warm it up beforehand for even cooking.
- 1 cup beet stems, finely chopped – don’t toss those stems; they’re a treasure!
- 1 cup mushrooms, sliced – cremini add a lovely depth.
- 1/2 cup white wine – a dry variety works best here.
- 1/4 cup grated Parmesan cheese – for that irresistible umami finish.
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
- 1 small onion, finely diced – the foundation of flavor.
- 2 cloves garlic, minced – because everything’s better with garlic.
- Salt and freshly ground black pepper – to season perfectly.
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Add the mushrooms and beet stems, cooking until they begin to soften, approximately 7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Stir in the Arborio rice, toasting it slightly for 2 minutes until it’s lightly golden.
- Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: This step adds a layer of complexity to the dish’s flavor.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Patience is key here for that creamy consistency.
- Once the rice is al dente and the broth is absorbed, remove from heat. Stir in the Parmesan cheese, and season with salt and pepper to taste.
A masterpiece of texture and taste, this risotto boasts a creamy yet firm bite, with the earthiness of mushrooms and the slight crunch of beet stems. Serve it in a shallow bowl garnished with extra Parmesan and a drizzle of olive oil for an elegant presentation.
Beet Stem and Avocado Toast
Marvel at the vibrant hues and textures of this Beet Stem and Avocado Toast, a dish that transforms simple ingredients into a visually stunning and nutritious breakfast or snack. The earthy sweetness of beet stems pairs beautifully with the creamy richness of avocado, all atop a crisp slice of artisanal bread.
Ingredients
- 1 ripe avocado (Haas avocados are my favorite for their creamy texture)
- 1/2 cup finely chopped beet stems (the stems from about 3 medium beets, washed and dried)
- 2 slices of sourdough bread (I love the tangy flavor it adds)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt)
- 1/4 tsp freshly ground black pepper
- 1 tsp lemon juice (freshly squeezed for the brightest flavor)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
Instructions
- Preheat your oven to 375°F (190°C) to toast the bread to perfection.
- While the oven heats, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- Add the lemon juice, sea salt, and black pepper to the avocado. Mash with a fork until smooth but still slightly chunky.
- Brush both sides of the sourdough slices with extra virgin olive oil and place them on a baking sheet.
- Toast the bread in the preheated oven for 5-7 minutes, or until golden and crisp around the edges.
- While the bread toasts, heat a small skillet over medium heat and add the chopped beet stems. Sauté for 3-4 minutes, just until they start to soften but retain a bit of crunch.
- Spread the mashed avocado evenly over the toasted sourdough slices.
- Top with the sautéed beet stems and sprinkle with red pepper flakes if using.
Yield a toast that’s a symphony of textures—crispy, creamy, and slightly crunchy—with a flavor profile that’s rich, earthy, and bright. Serve it with a poached egg on top for an extra layer of decadence or alongside a crisp green salad for a light, satisfying meal.
Beet Stem and Goat Cheese Pizza
Kaleidoscopic in color and bursting with earthy flavors, this Beet Stem and Goat Cheese Pizza is a testament to the beauty of seasonal ingredients. Perfect for a summer evening, it combines the subtle sweetness of beet stems with the creamy tang of goat cheese, all atop a crisp, golden crust.
Ingredients
- 1 pre-made pizza dough (I find that letting it rest at room temperature for 30 minutes makes it easier to stretch.)
- 1/2 cup tomato sauce (A homemade sauce with fresh basil elevates the dish, but a quality store-bought version works in a pinch.)
- 1 cup thinly sliced beet stems (The vibrant stems not only add color but a slight crunch.)
- 4 oz goat cheese, crumbled (Room temperature goat cheese spreads more evenly.)
- 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
- 1/4 tsp red pepper flakes (For a subtle heat that doesn’t overpower.)
- 1/2 tsp sea salt (A flaky sea salt adds texture and depth.)
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet inside to ensure a crispy crust.
- On a floured surface, stretch the pizza dough to a 12-inch round. Drizzle with 1 tbsp olive oil to prevent sticking and add flavor.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
- Arrange the sliced beet stems over the sauce, then sprinkle with crumbled goat cheese and red pepper flakes.
- Bake on the preheated stone or sheet for 10-12 minutes, until the crust is golden and the cheese begins to brown.
- Remove from the oven and drizzle with the remaining olive oil and sprinkle with sea salt.
Unbelievably, the beet stems retain a slight crunch, offering a delightful contrast to the creamy goat cheese and crisp crust. Serve this pizza with a light arugula salad dressed in lemon vinaigrette to complement its earthy flavors.
Beet Stem and Kale Caesar Salad
Lusciously vibrant and unexpectedly hearty, this Beet Stem and Kale Caesar Salad reimagines the classic with a twist that’s as nutritious as it is delicious. The earthy sweetness of beet stems pairs beautifully with the robust texture of kale, all brought together by a creamy, garlicky dressing that’s bound to become a staple in your recipe repertoire.
Ingredients
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces (I find curly kale holds up best)
- 1 cup beet stems, thinly sliced (don’t toss those stems—they’re a treasure!)
- 1/2 cup grated Parmesan cheese (opt for freshly grated—it makes all the difference)
- 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
- 1 large egg, room temperature (for a smoother emulsion)
- 2 cloves garlic, minced (because more garlic is always better)
- 1 tbsp Dijon mustard (adds a lovely tang)
- 1 tbsp lemon juice (freshly squeezed, please)
- 1/2 tsp Worcestershire sauce (the secret umami booster)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- In a large bowl, massage the kale with 1 tbsp of olive oil for about 2 minutes until it softens and turns a brighter green.
- Add the sliced beet stems to the kale and toss gently to combine.
- For the dressing, in a blender, combine the egg, garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Blend on high for 30 seconds until smooth.
- With the blender running, slowly drizzle in the remaining olive oil until the dressing emulsifies and thickens, about 1 minute.
- Pour the dressing over the kale and beet stems, tossing to coat every leaf evenly.
- Sprinkle with grated Parmesan cheese and a generous grind of black pepper, then toss once more.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld beautifully.
Outstanding in both flavor and presentation, this salad offers a delightful crunch from the beet stems and a creamy richness from the dressing. Serve it as a standout side or top with grilled chicken for a fulfilling main course that’s sure to impress.
Conclusion
Delightful as they are nutritious, these 18 beet stem recipes offer a treasure trove of flavors waiting to brighten your table. We hope you’re inspired to try them out and discover your new favorite dish. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the beet stem love!
