Roasted Beet Stems with Lemon Zest, Pink Peppercorns, and White Beans
Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on the inside and lightly crisp on the edges, with a flavor similar to chard stems or celery root. This simple recipe pairs roasted beet stalks with a smooth white bean purée, bright lemon zest, crushed pink peppercorns, and a drizzle of balsamic glaze.
It’s an easy, vegetable-forward dish that works as an appetizer, light lunch, or side. If you cook with whole vegetables and like using every part of the plant, this is a recipe worth keeping.
Why Cook with Beet Stalks
Beet stems taste similiar to swiss chard, and work well in recipes as a substitute. They roast quickly in the oven, or on the stove top.
Use the whole vegetable. Grabbed a bunch of beets at the farmers market? Sauteed the tender beet greens and roasted the beet roots, but what the stems? Don’t toss them, use them in an exciting (and colorful!) recipe.
The texture of the beet stems is a cross between celery and swiss chard, although beet stems are much smaller. For this reason, I chopped the stems into small half inch pieces, stalks that are too long can be fiborous.
Ingredients You’ll Need
Beet stalks, beet greens and beet roots removed.
Fresh rosemary
White beans
Pink peppercorns
Lemon zest
Balsamic drizzle
How to Prepare Beet Stalks for Roasting
Remove beet stalks from beet root and cut any bett green from tops, leaving only the red stalks.
Rinse beet stems to remove any dirt.
Cut beet stalks into pieces 1/2 inch length or less.
Roasting the Beet Stalks
Pre-heat oven.
Spread beet stems in a single layer onto a baking sheet, lightly coated in olive oil.
Roast until beet stalks are soft, but not crispy; about 15 minutes.
White Bean Purée
Why white beans work here. White beans are the perfect base for vibrantly hued roasted beet stalks. The chewy texture of the beet stems melts perfectly into the soft pureed beans.
White beans have a light flavor and won’t overpower the beet stems earthy taste.
Finishing with Lemon, Pink Peppercorns, and Balsamic Glaze
The pink peppercorns add a slight amount of heat, and work well with the slightly bitter, mineral undertones of beets.
Beets actually have a significant amount of sugar in them and adding the balsamic reduction brings that sweetness to the front of the palette. Don’t overdo the drizzling of the balsamic glaze, a few drops is more than enough.
Lemon zest cuts the earthy flavor of beets and naturally pairs with the rosemary in the white bean puree, tying this dish together.
How to Serve Roasted Beet Stalks
Serve roasted beet stalks over toasted bread slathered with white bean puree.
Add as a topping for crackers.
Along side whole roased beet roots.
Storage and Make-Ahead Tips
The beet stalks will keep for 5 days in a covered container when refriderated.
If you want to make this dish in advance, roast the beet stems and make the white bean puree, and store.
Leave the pink peppercorns, lemon zest and balsamic drizzle off until just before serving.
Personal Recipe Notes
After using the beet roots to make a hearty winter borscht, and sauteeing the beet greens as a quick weeknight vegetable side dish, I was left with a fistful of beet stems.
Coming off of the holidays, I wanted something fun, bright and cheery, but also healthy to eat. This combination of roasted beet stems with popping garnishes of softly warming pink peppercorns, lemon zest and a drizzle of sweet balsamic was perfect.
I whipped up the rosemary white bean puree and spread it over toasted sourdough bread. Topping this with the beet stalks created the perfect flavor combination, indulgently toasty, and warm whhhile still adding abit of fresh post holiday season health with the roasted beet stalks.
Roasted Beet Stalks with Creamy White Bean Spread
Ingredients
Rosemary White Bean Puree
- 1 cup white beans cannellini beans, small white beans work well
- 1 cup chicken stock or broth substitute vegetale stock to make vegan
- 2 cloves garlic medium
- 1 stem fresh rosemary substitue 1 teaspoon dried rosemary if you do not have fresh on hand
Roasted Beets
- 10 stalks beet stalks from about 4 beetroots, bi=ought with tops on
- 1 tbsp olive oil extra virgin
- 1 tsp orange zest divided
- ¼ tsp pink peppercorns
- balsamic glaze garnish
- sliced sourdough bread
Instructions
Rosemary White Bean Puree
- Add beans and chicken stock to medium saucepan, bring to a boil.
- Lower heat to medium and add 2 peeled, whole garlic cloves and sprig of rosemary.
- Cook for 7 minutes, or until thickened.
- Using an immersion blender, blend the beans directly in saucepan until smooth.
- Let puree cook for a 2 minutes more until the mixutre is thick and bubbling.
- Remove from heat and set aside.
Roasted Beet Stalks
- Pre-heat oven to 350℉.
- Remove stalks from the beetroots. Cut the leaft greens off the top as well, so you are left with just the red stalks.
- Cut stalks into ½-1 inch pieces.
- Spread beet stalks onto a baking sheet and drizzle with olive oil, sprinkle ½ tsp citrus zest over top.
- Bake for 10 minutes, or until beets are soft (not crispy).
Serving Instructions
- Spread bean puree over toasted sourdough bread and top with roasted beet stalks.
- Garnish with a sprinkle of pink peppercorns, remainig orange zest and a drizzle of balsamic glaze.
- Add a spinkle of course seasalt if you desire.
Nutrition
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