Beet greens (leaves)

Large dark green beet leaves, close in taste to chard and spinach, for sauteing with garlic, botvinya and green shchi.

Beet greens (leaves) are large dark green leaves on bright red or green stalks, close in taste to chard and spinach, with a light earthy sweetness and a mineral note. They are sauteed with garlic and olive oil, added to botvinya, green shchi, soups, pie fillings, omelettes, with legumes and lightly blanched into salads.

Recipes with this ingredient

Borscht with cabbage rollsRussian cuisine | Soups

The recipe was shared with us by Artem Mukhin, chef of the Savoy restaurant.

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Beef brisket with lingonberry sauceRussian cuisine | Main courses

Beef brisket with lingonberry sauce is a dish that combines the traditions of Russian cuisine with exquisite flavor nuances. The tender meat infused with spices gains a rich taste thanks to the marinade with lingonberry sauce, which adds sweet and sour notes. Baking first in foil and then without it creates the perfect texture: the brisket remains juicy but gets an appetizing crust. The lingonberry sauce is not just an addition but a harmonious accent that highlights the richness of the meat's aroma. This dish is perfect for a cozy family dinner or festive table, especially if garnished with fresh beet leaves. This brisket embodies Russian gastronomic tradition where simplicity meets the delicacy of flavors.

120

Spring roll with herbs and yogurt sauceJapanese cuisine | Appetizers

Spring roll with spicy herbs and yogurt sauce is a harmonious combination of crispy dough and fresh greens, complemented by a delicate creamy dressing. This recipe, inspired by Japanese cuisine, embodies the philosophy of balance and naturalness. The crispy shell infused with the aromas of basil, cilantro, and spinach reveals its rich flavor with every bite. The yogurt sauce with light notes of garlic and coriander refreshes and highlights the subtle flavor nuances of the herbs. The dish is perfect for a light snack, festive table, or as an addition to the main menu. It brings Eastern exoticism into the familiar diet, creating a unique gastronomic experience.

Duck breast with celery puree and berriesFrench cuisine | Main courses

Duck breast with celery puree and berries is an exquisite dish of French cuisine that delights with a harmonious combination of tender meat, airy puree, and vibrant berry notes. The duck, roasted to a golden crust, retains its juiciness inside, while the creamy celery root puree adds softness and velvety flavor. The cranberry sauce introduces sweet-sour tones that balance the richness of the dish. Truffle oil adds an exquisite aroma, making it a true gastronomic symphony. The dish is not only pleasant to taste but also looks impressive thanks to fresh berries and greens, turning the meal into a true aesthetic pleasure. Perfect for special occasions or a romantic dinner.

Fried red mullet and onion with Isabella grape flavorUkrainian cuisine | Main courses

The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.

Fried hake with porcini mushrooms, baked fennel, sweet onions and tomatoesEuropean cuisine | Main courses

Fried hake with white mushrooms, baked fennel, sweet onions, and tomatoes is an exquisite dish of European cuisine that combines elegance and richness of flavors. The tender hake fillet, fried to a golden crust, harmoniously complements the aromatic white mushrooms whose earthy taste enhances the sweetness of the baked onions and tomatoes. Fennel adds a refined spiciness to the dish while thyme, rosemary, and garlic deepen the aroma. This dish is perfect for special occasions when you want to enjoy a gastronomic palette and impress guests. The lightness of the fish, juiciness of the vegetables, and piquant spices create a balanced composition that pairs wonderfully with white wine and fresh baguette. Reviving Mediterranean culinary traditions, this recipe allows you to immerse yourself in a world of refined flavors.