- 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
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.