Beetroots are at their best in spring, when the heads are rather small and extremely sweet. The beetroot greens are also very tasty and shouldn’t be thrown away. If you have never tasted fresh beetroots, I think this is the time to do it! Canned beetroot cannot compare to the taste and sweetness of the fresh beets.





1 kilo beetroots (leaves included)


Cut off and trim the heads of the beetroots. Cut off the tops and the bottom, that is the long and stringy end of the root.  Throw away any wilted or yellowish leaves. Wash everything very well. Put some water in a pot and boil the heads first for about 30 minutes. It depends on the size of the beets. When they are almost done, add the leaves and a little salt. They should be cooked in about 10 – 15 minutes.

Carefully remove the leaves from the pot and put them in a bowl. Then remove the heads. Let them cool a little so that you can handle them. Rub them with your hands and the skin will come off easily. Slice them and arrange them in a platter. Arrange the leaves as well. Serve them with a beautiful garlic sauce or you can drizzle some olive oil and vinegar over everything.

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