It seems a shame that we seem to focus on only using the root and forget that the stems and leaves are edible so I've come up with a dish that puts the whole vegetable to use.
I've sautéed the stems and leaves with onion and used it as a base to a tart to which I've add cooked and quartered beets and a generous helping of goat cheese.
Makes 1x22cm tart
shortcrust pastry, to line tart tin
1 bunch baby beetroot
1 large red onion, sliced thinly
goat cheese (I used Meredith Dairy Goat Cheese)
¼ cup cream
¼ cup milk
Prepare the beetroot:
Cut the beets from the stems - wash and then steam until tender. When cooked, remove the skin and then slice into quarters.
Remove the leaves from the stems, wash and place to one side.
Wash the stems and thinly slice.
Cook the onion in a little oil and butter over a low heat until soft and just starting to colour. Add in the sliced stems and gently sauté until soft. Toss in the beetroot leaves and stir through the mix - cook for a minute until wilted. Season with salt and pepper, then set the mixture to one side and allow to cool.
Assemble the tart:
Line a 22cm tart tin with pastry. Place the cooled onion mixture over the base, then dot with the quartered beets. Break pieces of cheese and randomly nestle them into the tart.
Beat the eggs with the cream and milk - then carefully pour over the tart.
Bake in a preheated 170°C until golden and cooked through - about 35 to 40 minutes.
Let it sit for 5 minutes before removing from tin - best served warm.