Sautéed baby greens

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

12 baby beetroot with stems and leaves, rinsed well
2 T olive oil, plus extra for drizzling
8 cloves garlic, thinly sliced
300 g fine green beans
200 g sugar snap peas
100 g asparagus tips
rocket, for serving
mint, for serving
a squeeze lemon juice
sea salt, to taste

Cooking Instructions

Place the beetroot on a roasting tray and drizzle with olive oil. Roast at 180°C for 45 minutes, or until tender. Allow to cool, then break into pieces.

Heat the oil in a large pan and sauté the garlic for 1 minute. Remove the garlic and set aside.

Add the greens and sauté for 5 minutes until cooked, but still crunchy. Remove from the pan and mix with the garlic.

Mix the greens with the rocket and mint, then arrange on a platter with the beetroot. Drizzle with lemon juice and season to taste.

Cook's note: I absolutely love greens. I grew up with a veggie garden in our backyard so, unlike most kids, I enjoyed eating all types of vegetables. Sautéed greens are my go-to side dish. I sometimes add a touch of extra magic – baby beetroot in this case, because their earthy flavour is great with the sweetness and pepperiness of the other ingredients.