Baked Beet Greens with Spanish Sauce

Appetizers | World cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked beet greens with Spanish sauce

Ingredients

Salt - to taste
Gruyère cheese - 1.8 oz
Garlic - 1 clove
Sugar - 1 teaspoon
Parsley - 1 stalk
Thyme - 1 piece
Bay leaf - 1 piece
Dry White Wine - 6 fl oz
Tomatoes - 2 lbs
Carrot - 8.8 oz
Onion - 1 piece
Olive Oil - 6 tablespoons
Beetroot - 5 lbs

Step by Step guide

Step 1

Cut the stems off the beet greens and chop them into pieces about 2.5 cm long. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20 minutes until they are tender. Drain the water.

Step 2

While they are cooking, finely chop the onion and garlic. Slice the carrot. Peel and finely chop the tomatoes. Heat the oil in a pan, add the onion, and sauté over low heat, stirring, for 5 minutes until soft and translucent. Add the carrot and cook, stirring, for another 10 minutes. Add the tomatoes to the pan and sauté for another 8 minutes, then pour in the wine and add the bay leaf, herbs, sugar, and garlic. Season with salt and add 500 ml of water. Cook over medium heat for 1 hour.

Step 3

Remove the bay leaf, thyme, and parsley. Allow the mixture to cool slightly and blend until smooth.

Step 4

Spread half of the beet stems in a baking dish and pour the sauce over them. Add the remaining stems and pour the rest of the sauce on top. Sprinkle with grated cheese and bake for 15 minutes until the cheese melts. Serve immediately in the same dish.