Crispy Roasted Beet Leaves

The past few days I’ve been drinking ABC juice (apples, beetroot, carrots) upon the insistence of my mom who claims it did wonders for her waist circumference and all of its other touted health benefits. (This was after seeing it featured on one of her Korean health shows.) We can go down that road another time, but one result of this new experiment is I had beet stems and leaves that I needed to use. 

In trying to reduce our family’s food waste, I’m constantly looking for new ways to use scraps beyond composting. Beet leaves and stems are edible, nutritious, and can be used in a number of ways. You can saute beet stems and leaves, or use the leaves in a salad. I decided to separate the leaves to roast for a salty snack, and freeze the stems to use in smoothies.

These roasted beet leaves are SO tasty and satisfy that little craving for something salty that I usually fill with roasted seaweed. 

Here’s all you need:

• Beet leaves
• Olive oil
• Salt
• Pepper
• Parchment paper

Lay out your parchment paper on a baking sheet, I actually used a wired pizza sheet so it would quickly cook the bottom as well as the top of the leaves. Spread the leaves out evenly and drizzle olive oil over the leaves. The more oil there is, the less likely you’ll get crispy leaves so take it easy.

Next, sprinkle your salt and pepper over the leaves. I didn’t put exact measurements because it really depends on how many leaves you have, just give it a nice light coating. Cook for 15 minutes at 350 degrees fahrenheit. Check on your leaves by lifting them from the parchment sheet, they should be nice and crispy!

I ate all of the leaves pictured above in one sitting, immediately after roasting them. Enjoy!

Print Recipe

Crispy Roasted Beet Leaves

Snack – American, Mediterranean

By Janice Yucel – Serves: 1-2

Prep Time: 5 Minutes – Cooking Time: 15 Minutes – Total Time: 20 Minutes

Ingredients

• Beet leaves
• Olive oil
• Salt
• Pepper

Instructions

1

Lay out your parchment paper on a baking sheet.

2

Spread the leaves out evenly and drizzle olive oil over the leaves.

3

Next, sprinkle your salt and pepper over the leaves.

4

Cook for 15 minutes at 350 degrees fahrenheit.

5

Check on your leaves by lifting them from the parchment sheet, they should be nice and crispy!