This practical Aegean dish reduces waste by cooking the leafy tops of red beets with their roots, onion, and rice. Olive oil and lemon soften its mildly earthy flavor, making it a simple dinner.
Sauté the onion and diced beet in olive oil over low heat for a few minutes.
Add the trimmed beet greens and toss for a few minutes, until wilted.
Add the rice, salt, and a little water. Cover and cook over low heat. Caution: Drain the washed greens thoroughly in a colander; otherwise, the dish may become watery.
Remove from the heat, squeeze lemon over the top, and serve warm or at room temperature.
Important: When trimming the beet greens, you can chop the thick stems separately and cook them with the leaves. Caution: Drain the washed greens thoroughly in a colander; otherwise, the dish may become watery. Allergen: contains no common allergens.
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