Baked Beet Greens with Spanish Sauce
Appetizers • World
Description
Baked beet greens with Spanish sauce
Ingredients
- Salt to taste
- Gruyère cheese 0 oz
- Garlic 1 clove
- Sugar 1 teaspoon
- Parsley 1 stalk
- Thyme 1 piece
- Bay leaf 1 piece
- Dry White Wine 5 fl oz
- Tomatoes 0 lbs
- Carrot 10 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.
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