How to turn beetroot leaves into a fizzy sauce – Recipe | vegetables

Manifesto Chef, a nonprofit food sustainability network, helped launch a campaign called Beans Is How in an effort to double bean consumption by 2028. Nutritionists, agricultural scientists, and key leaders have identified legumes as a good, affordable option for both people and the planet. Nutritious and low impact. I’ve been working with LegumeChef, who raises awareness of the benefits of pulses, to come up with proper zero-waste whole foods recipes, and today’s dish combines earthy lentils, sweet beetroot, and sour cheese with a tart dressing made from beetroot leaves.

Lentils With Chimichurri Beetroot Leaves, Roasted Beets, Feta And Fennel

I’ve always loved the lentil, beetroot, and cheese combo: Each ingredient complements the others well, from the earthy lentils, sweet beetroot, and sour cheese, and also works nutritionally to provide a meal rich in protein and vitamins.

You will find bunches of fresh beets with entire columns of leaves at a greengrocer or farmers market. Yes, some supermarkets sell them in bundles too, but since the food chain involved is much longer, the leaves may already be in decline; That is, if they have not already been removed, leaving only a few stems. If that’s the best you can put off, pick off the best remaining leaves and any stems and base the weight of the chimichurri below with the flat-leaf parsley. The stems will still lend an earthy flavor and a beautiful red color to the sauce. Once made, let the kimichuri rest for at least 30 minutes and ideally a few hours: this gives the garlic time to soften and the color that comes out of the beetroot leaves. It will keep in the refrigerator for at least a week.

serves 2 as a main or 6 as a rib

for power
1 package of beetrootideally with its leaves, washed
olive oil
Salt and black pepper

240 grams of cooked green lentils (eg, from about 100g cooked dry lentils, or from 1 x 400g can, drained)
100 grams of feta or goat cheese
Fennel or dill frondsto end

Chimichurri beetroot leaves
40 grams of beetroot leaves (If you don’t have enough, make up for the weight with flat-leaf parsley)
3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
3 garlic clovesPeeled and finely chopped
1 small red peppercut into small cubes (or to taste)
8 tablespoons of extra virgin olive oil
3 tablespoons red wine vinegar

Slice the beets, toss in olive oil, season and roast in a 210°C (fan 190°C) / 410°F / 6° oven for 35 minutes, until lightly charred and tender (preferably something else cooked in the oven the same time). , to save energy and get ahead of a meal in the future).

To make chimichurri, carefully stack beetroot leaves (and flat-leaf parsley), then finely chop them from stem to leaf. Mix with thyme, garlic, hot pepper, extra virgin olive oil and vinegar, season to taste and let rest for at least 30 minutes (see recipe introduction).

Finely chop any remaining beetroot leaves from the bunch and stir into the cooked green lentils. Top the lentils to taste with the chimichurri, then transfer to a serving platter. Opened over the cheese, topped with chunks of roasted beetroot and served with a dash of chimichurri and a few optional fennel or dill fronds.

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