Dish of Marinated Beet Stems
(click to enlarge)

Marinated Beet Stems


California
Serves:
Effort:
Sched:
DoAhead:  		 2 salad
**
1 day
Yes		 A surprisingly delicious way to use those stems you got with those bunches of fresh beets - marinated à la Grecque. Use the greens for delicious Beet Green Pesto or Sautéd Greens.




10
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1/4
3
1/4
1
1
1
1
1/2
1/4
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oz
---
c
T
c
T
T


t
t
---
Beet Stems (1)
-- Marinade
Olive Oil, ExtV  
Lemon Juice
Water
Parsley Leaves
Herbs (2)
Thyme sprig
Bay Leaf
Salt
Pepper
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Make   -   (1 day - 20 min work)
  1. Float wash BEET TOPS same as with Spinach. Remove the green leafy part. Cut into lengths of about 1-1/2 inches.
  2. Chop PARSLEY and any other HERBS used small. Mix together all Marinade items in a non-reactive coverable saucepan.
  3. Bring Marinade to a boil, then stir in Beet Stems. Cover tightly and simmer slowly, stirring a couple of times, until Beet Stems are just tender - this will be 15 minutes or less depending on size.
  4. Let cool in the marinade. Refrigerate at least overnight - but if you really need it sooner, let stand at room temperature for a few hours, then chill.
  5. Serve cool.
NOTES:

  1. Beet Stems:

      Two bunches of medium size fresh beets yielded 10 ounces of stems after the green leafy stuff was removed (for beet green pesto) - your mileage may vary. In any case, thicker stems are better than thin ones.

  2. Herbs:

      Whatever you like. Fennel, Rosemary, Basil, etc.

  3. California:

      This state has a very strong Italian heritage, to the point the Bank of America was originally the Bank of Italy, and Zucchini was first popularized in Los Angeles. We make no apologies for offering California dishes "in the Italian style".
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ygv_beetstm1 130911 ajg   -   www.clovegarden.com
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