Beetroot vegetables with stem and leaf

Ingredients for 4 servings:

• 1 bunch beetroot, with stem and greens
• 1 onion(s) (vegetable onion)
• Salt
• 1 tbsp vegetable broth
• pepper
• 1 tbsp balsamic vinegar, white
• 2 tbsp vinegar (wine vinegar)
• 1 tbsp sugar
• ¼ liter broth
• possibly flour, to thicken

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

From the end of summer until the first frost, at least at farmers’ markets, you can still find beetroot with its stems and greens. Everything is used, it’s delicious and healthy. One bunch contains about 750g of beetroot. Separate the stems and leaves, wash them, and cook in a pressure cooker for about 25 minutes. Rinse with cold water and then peel them. Wash the stems and leaves and chop them finely. Chop the stems about 3cm long and the greens quite finely. Peel one onion and cut into small cubes. Sauté in a little oil until translucent, then add the chopped beetroot stems. Briefly fry with the onions at a low temperature, adding the greens after about three minutes. Deglaze with the beetroot cooking juices, at least 1/4 liter. Add one tablespoon of white balsamic vinegar and two tablespoons of wine vinegar, one tablespoon of instant vegetable stock (if you don’t have any homemade on hand), one tablespoon of sugar, and salt to taste. Cover and simmer for about 5 minutes. Meanwhile, chop the tubers and finally add them to the sauce or leafy greens. If the liquid is too thin, you can thicken it with a little flour (in a shaker). Done! This vegetable pairs well with fresh bratwurst, meatloaf, and fried eggs (be careful, the beets will discolor). I also like to serve it with roasted lamb, potatoes, or Pattex (mashed potatoes).