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Roasted beet stalks with pink peppercorn, Lemon zest and balsamic glaze.

Roasted Beet Stalks with Creamy White Bean Spread

Savory roasted beet stalks served over a creamy white bean spread with rosemary and olive oil. A simple, vegetable-forward recipe that turns beet stalks into an easy, zero-waste side dish. the Stalks off the top of beetroots make a satisfying vegetable side dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 toasts
Calories 51 kcal

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

Serving: 1toastCalories: 51kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 113mgPotassium: 145mgFiber: 2gSugar: 0.2gVitamin A: 84IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword beet stalks recipe, roasted beet stalks, roasted vegetable side, white bean spread, zero waste beet recipe
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