Beet tops are very high in vitamin a. As most greens, they also contain vitamins c, e, and k. They also contain calcium, fiber, folate and other minerals such as magnesium, phosphorus and potassium. Beet tops are also a good source of protein. As you can see, a power house full of nutrients! The bonus of shopping at your farmers market is that you will be able to purchase the beets with their tops.
For this recipe, I wanted to use the tops in a way that I could appreciate their taste and texture. I decided to use them in a wrap and inspired by Indian cuisine, I filled them with onions caramelized in garam masala and homemade ghee. I also added homemade yogurt to the wrap for a sweet and tangy addition. To finish the wraps, I baked them with additional rendered ghee that infused the leaves with a nuttiness. Topped with browned milk solids, these wraps were to please. Mild greens with a sweet and creamy center.
Beet Top Wraps with Caramelized Onions and Yogurt
Makes about 8 wraps
- 1 bunch beet tops (reserve beets for a different use)
- 1 onion sliced
- homemade yogurt (or regular plain yogurt)
- homemade ghee (or store bought)
- 1 tsp garam masala (Garam Masala is a combination of spices including coriander, black pepper, cumin, cardamom and cinnamon.)
- Browned milk solids from making homemade ghee to garnish (optional)
- In a cast iron skillet or heavy bottomed pan, heat 3 tablespoons of ghee. Add the onions and garam masala. Saute until caramelized and browned on all sides of the onion.
- Once the onions are caramelized, separate beet tops from the beets. Wash, dry and lay them out side by side or how you see fit until you have the size of about a 6″ x 6″ square.
- To the center of each wrap, add 2 tablespoons each of caramelized onions and yogurt. fold over the left and right sides and roll.
- Place in a baking dish. Pour 1/2 cup of melted ghee over the wraps and bake for 20 minutes at 350 degrees.
- Garnish with browned milk solids.