Steamed Beetroot and Beetroot leaves (Greek=batzaria)

by Dr Antigone Kouris-Blazos

Have you ever wondered what to do with the beetroot leaves?
This recipe is a traditional Greek way to eat beetroot plus leaves. The leaves add a delicious flavour to the warm salad, along with the garlic, olive oil and vinegar. My family love this warm salad which accompanies fish beautifully.

Ingredients (serves 6-8)

- 1 large bunch of fresh beetroot and their leaves
(make sure leaves are bright green and fresh looking - avoid leaves that have spots or are brown/yellow in colour)
- 2 cloves garlic, crushed
- extra virgin olive oil (as much as desired, a good drizzle will add more flavour)
- balsamic vinegar (as much as desired, about 1 tablespoon)
- salt

Method
1. Wash beetroot and leave skin on. Steam or boil for about 20 minutes or until they are soft. Remove skin under cold running water by rubbing skin with your fingers.
Cut beetroot into slices and place in a bowl.
2. Wash beetroot leaves and steam for about 10 minutes or till they are soft and wilted.
(PS you can steam leaves with beetroot but you will need to remove the leaves earlier)
3. Chop soft steamed leaves and add to beetroot in bowl.
4. Add garlic, salt, vinegar and oil and stir through beetroot/leaves.
5. Serve warm or cold with fish (or any other meat if desired).

Accompaniments: fish or other meat.

last updated April 2003