Appetizer of baked beets and beet greens with rosemary

4 servings

30 minutes

This appetizer of roasted beets and beet greens with rosemary is a true anthem of Russian cuisine, where simple yet rich flavors come together in an exquisite dish. Roasted beets acquire caramel notes, while their greens sautéed with shallots reveal a delicate, herbaceous freshness. Rosemary adds subtle woody accents, giving the dish aromatic depth. This appetizer is not only healthy but also versatile – it can be served as a warm side or as a standalone dish. The taste is harmonious: the sweetness of the beets combines with a hint of spice and the freshness of the greens, while olive oil binds all components into a tender texture. This dish embodies Russian culinary tradition, respecting the natural flavor of each ingredient.

Energy value per serving

• Calories: 78.4
• Proteins: 2g
• Fats: 5g
• Carbohydrates: 9.2g

Ingredients

• Extra virgin olive oil: 1 tbsp
• Shallots: 1 pc
• Beet tops: 200 g
• Beet: 1 pc
• Freshly chopped rosemary: 1 tsp
• Coarse salt: to taste

Cooking steps

1. Pre-bake the beetroot (see note).

2. In a large skillet, heat olive oil over medium heat. Add finely chopped shallot and sauté for 2-3 minutes. Then add 1 cup of thinly sliced beet greens and cook, stirring, until softened for about 3 minutes.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon
   • Shallots: 1 piece
   • Beet tops: 200 g

3. Add diced beetroot and rosemary. Season with salt and cook until the beetroot is heated, 2-4 minutes.

   Required ingredients:

   • Beet: 1 piece
   • Freshly chopped rosemary: 1 teaspoon
   • Coarse salt:  to taste