It’s beetroot season and they can be used in so many ways. I love them in borscht soup, beetroot dip, or baked and added to a hearty salad. The tops can be used like spinach and are best cooked, not eaten raw.
I pulled more beetroots out than normal to make room for some kale seedlings. I find the tops wilt quite quickly so need to be cooked up fairly soon after harvesting. These tops are perfect for my easy gozleme.
2 tablespoons b.d farm butter
1 red onion, finely sliced
2 gloves garlic, grated finely
1 teaspoon cumin, or fennel seeds depending on your flavour preference
8 beetroot tops, leaves and stems washed well and chopped
1/4 cup water
4 large or 6 small wholemeal flatbreads
100 gm b.d farm feta, or swap out for a vegan cheese
40 gm walnuts, chopped and toasted
Melt butter in large frypan on medium heat. Stirring regularly, add onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute. Then add cumin and cook for another minute. Add beetroot tops and water and cover for 10 minutes. check occasionally to make sure it’s not sticking or burning.
Take lid off and add pepper, using an egg flip press down on the mix and try to cook out as much of the liquid as possible. Once its fairly dry take out of pan and put on a plate. Crumble some feta into a bowl. Add the toasted nuts a bowl.
If you have a sandwich press put this together like a big giant toastie. If you don’t just use a frypan and prepare as follows. This will make 3 using the small flatbreads or 2 using the large.
Get a pastry brush and brush one side of the flat bread. Place the oiled side down then place a portion of the beetroot top mix, then some feta then some walnuts. Add another flat bread on top and use the pastry brush to oil the top. After a couple of minutes flip it over and toast the other side for a couple of minutes. Once cooked, place on chopping board and chop into quarters for serving.