Sesame beetroot stems

Green eggs and ham.
Fred and Ginger.
Imperialism and the industrial military complex.
Beetroot and sesame.

Some things in the universe are just natural pairings.

Our options to explore these pairings are naturally limited. Don’t eat eggs or ham, Fred and Ginger are worm food, and trying the bomb the world into peace is misguided in the VegHead’s humble opinion. That leaves us with beetroot and sesame, which is hardly a poor choice…

This is sufficient to make a side dish for two. If you want to extend it and have no more stems to hand, add some grated raw beetroot, or some diced cooked beetroot (you probably have the fresh stems because you just bought a clutch of fresh beetroot, after all).

Needing to have…

  • Stems and leaves from 4+ fresh beetroots
  • 1 tablespoon of sesame seeds; roasted
  • 2 tablespoons of light tahini
  • 1 teaspoon of tamari
  • 1 tablespoon of sesame oil

Needing to do…

  • Wash the stems and leaves; discarding any cruddy bits
  • Chop the stems into lengths of approximately 5cms
  • Chop the leaves
  • Blanch the stems in a covered pot in a very small amount of water. After a minute or so add the leaves (basically the leaves take a little less time than the stems do to cook – once you’ve done this once you’ll get a feel for it). Add the tamari at the same time.
  • The leaves will cook very quickly. Do not allow to boil dry. There should be a small amount of liquid left by the time the leaves are blanched.
  • Remove from the heat and stir through the tahini, the sesame oil and the sesame seeds.
  • Serve immediately