I love beets. I will do my best to avoid any beet puns for this recipe write-up. No promises there. But I do promise you will l-o-v-e this easy spread that uses any leftover beets your have rolling around in the fridge AND the beet-iful stems they come with. (That pun doesn’t count.) When you grab a bundle of beets from the grocery store or farmer’s market I hope you’re getting all of the greenery to go along with it. Beet greens are delicious and very easy to cook with and beet stems are just as versatile! They don’t get enough love because they aren’t used as often as the root of the vegetable but can add that same lovely color and flavor to most dishes. This beet to stem spread is great on toast or a sandwich, crackers, by itself, with other veggies (meta-snacking) and quick to whip up!
A good tip when preparing any part of the beet (root, stem, or greens) is to separate the plant pieces as soon as you get home. The greens and stems will tend to wither faster when still attached but hold up well when stored separately. You can also revive soft-ish beet stems by placing them upright in a cup with an inch or so of water to soak up. (Similar to celery.) Putting this unconventional ingredient to good use is an awesome way to implement scrap cooking! We can really make the most of our produce when we eat all it. If you want a challenge see how you can bring beets into your improvisational cooking practice! You got this 😀
This recipe is perfect for whenever hummus is not available or anytime you’re hungry! It pairs well with anything savory, the natural sweetness of the beet is a great contrast. We’re using up parts of your produce that might otherwise be composted which in my opinion always makes things taste better.
A root to stalk savory spread that makes the most of your produce and is the perfect topping!
- 1/2 - 1 whole medium beet (with skin and top on)
- 1 - 2 cups approx, diced whole stems (stalks) from 3 - 5 beets (greens removed and stored for later use)
- 1 - 2 garlic cloves
- Salt (for boiling, to taste)
- 1 tsp olive oil
- chopped green onion to top optional
- water to boil
Chop beet and beet stems into pieces for boiling.
Bring water to a boil, heavily salt, add beet / beet stems, turn down heat to medium.
Let boil for 18 - 20 minutes or until pieces are soft. Use a fork to test.
Strain water out and add beet / beet stems to food processor.
Pulse until smooth, add in olive oil, 1 garlic clove and taste. Add rest of garlic or salt if desired.
Enjoy on crackers, toast, etc topped with green onions. Will keep 1 - 1 ½ weeks in the fridge approx.
Ideas for what to spread this on?
Let me know if you give this a try! #closedloopcooking