Usuba
Baked Beet Greens with Tomato Sauce
Tender beet greens in a savory Spanish sauce made with tomatoes, carrots, and white wine, baked with Gruyère cheese. The dish combines simplicity of preparation with exquisite taste.
- Total
- 75 min
- Standard serving
- 710.8 g
Ingredients
Total 13
Instructions
- 1
Step 1
Cut off the stems from the beet leaves and chop them into pieces 2.5 cm long. Place in a pot, pour water over them, and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 20 minutes until tender. Drain the water.
- 2
Step 2
Finely chop the onion and garlic. Slice the carrots. Peel the tomatoes and finely chop them.
Heat the olive oil in a pan, add the onion and fry over low heat for 5 minutes, stirring, until soft and transparent. Add the carrot and cook for another 10 minutes, stirring.
Arrange the tomatoes and fry for 8 minutes. Pour in white wine, add bay leaf, thyme, parsley, sugar, and garlic. Season with salt, add 500 ml of water. Cook over medium heat for 1 hour.
- 3
Step 3
Remove the bay leaf, thyme, and parsley. Let the sauce cool slightly and blend until smooth puree.
- 4
Step 4
Arrange half of the beet stems in a baking dish and pour the sauce over them. Add the remaining stems and pour all the remaining sauce. Sprinkle with grated Gruyère cheese.
Bake for 15 minutes at 200°C until the cheese melts. Serve immediately in the same dish.
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