These beet “steaks” are a must try

Beets are a delicious and vibrant root vegetable that works well both as a star of the show and as a complementary side dish. But very few beetroot recipes use the whole vegetable, and many of the usable parts of the beetroot end up in the trash rather than on your plate. In this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) shares two unique beetroot recipes that ensure nothing goes to waste, including a hearty beetroot steak with an almond crust and chips of beet leaves with Sichuan magic dust.

Ingredients

Beet steaks with almond crust (for 4 people)

  • 4 medium organic beets (skin on)
  • 1.5 tablespoons olive oil, divided
  • Freshly cracked black pepper, to taste
  • 1/2 teaspoon garlic powder

Beet Leaf Chips with Sichuan Magic Dust

  • Sichuan pepper, to taste
  • 1/2 tablespoon togarashi (also known as Japanese seven spices)

directions

Almond crusted beet steaks

  1. Preheat the oven to 375 degrees Fahrenheit.
  1. Remove the leaves from the beets and set them aside.
  1. Wrap the leaves in foil, roast for 30 minutes (larger beets may take longer), then set aside.
  1. Make the almond crust. In a medium sized skillet, toast the almonds with olive oil for about 3-4 minutes, stirring constantly with a spatula or spoon.
  1. While the almonds cook, cut the beets into 1-inch slices.
  1. Once the almonds are golden brown, remove from the heat and let cool for 4 minutes.
  1. When the almonds are all cool, grind them in a food processor or chop them with a sharp knife.
  1. Mix the Greek yogurt with the honey, togarashi and salt until the mixture is homogeneous and smooth. Put aside.
  1. Add a spoonful of yogurt to each slice of beetroot, then cover with the almond crumble.

Beet Leaf Chips with Sichuan Magic Dust

  1. Preheat the oven to 350 degrees Fahrenheit.
  1. Clean the beet greens and remove the stems (set them aside).
  1. Dry the leaves well, then mix with a little olive oil.
  1. Place the leaves in a single layer on a baking sheet, then bake for 15 to 20 minutes or until the leaves are crispy.
  1. In a bowl, combine the nutritional yeast, togarashi and cayenne pepper and sprinkle generously over the leaves.

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