A practical, waste-reducing Aegean dish prepared by cooking the above-ground leaves of red beet together with their roots, onion, and rice. Its mild earthy flavor, softened by olive oil and lemon, makes this recipe a simple evening meal.
Sauté the onion and diced beetroot in olive oil over low heat for a few minutes.
Add the cleaned beet greens and stir for a few minutes to let them wilt.
Add the rice, salt, and a little water, then cook covered over low heat. Note: after washing, the leaves must be thoroughly drained in a colander, otherwise the dish will turn watery.
Remove from heat, squeeze lemon over it, and serve warm or at room temperature.
Important: When cleaning beet greens, you can chop the thick stems separately and cook them together with the leaves. Caution: After washing, the leaves should be drained well in a colander, otherwise the dish becomes watery. Allergen: contains no common allergen.
Don't throw away the beet roots; adding them in small cubes along with the greens adds both color and a slightly sweet flavor to the dish.
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