Sautéed Beets with Garlic and Anchovy Croutons‏

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Sautéed Beets with Garlic and Anchovy Croutons‏

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Ingredients

6 portion(s)

Garlic and Anchovy Croutons

4 cloves garlic, - peeled
6 fillets anchovy, fresh, - rinsed in water, and drained
30 grams olive oil, - extra virgin
4 slices bread, - 1-2cm cubes, NOT fresh bread

Beet

3 beet plants, - with leaves and stems (beet roots are not used, but are available for other recipes, such as the beetroot salad in the EDC, or perhaps as roasted beets to accompany this dish!)
30 grams olive oil, - extra virgin

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking Frying Grilling Heating Stir frying BBQ Buffet Everyday Holiday Party Chef recipes Cooking for large family Cooking for students Creative Low budget Natural Brunch Dinner Lunch Supper Australian European Egg free Main course Side dish Starter Fish dish Seafood dish Vegetable dish

Recipe's preparation

Garlic and Anchovy Croutons

Preheat the oven to 200°C.
Ensure that the Thermomix bowl is completely dry.

Here is a picture of the ingredients:

Drop the garlic cloves onto blades running at speed 7. When chopped (you can hear when this happens, and in any case, no more than about 3 or 4 seconds), follow with the anchovy fillets.

Add the olive oil.
Sauté for 1 min, at 100°C, on speed 2.5.

Add the bread cubes, and cook for 4 mins, at Varoma, on Reverse speed 1.5.

Tip the infused bread cubes and crumbs onto the baking sheet and place in the oven for 20-30 mins. This is dependent on your oven, and is intended to crisp up the bread pieces, but not to burn them!

In the meantime, clean the bowl thoroughly. This can be adequately achieved with water and washing up brush.
Progress onto the beets, as outlined below.

When the bread pieces are sufficiently crispy for you, remove from the oven, and set aside.

Sautéed Beets

Wash the beets thoroughly.

Remove the beet roots, for use in other dishes (e.g. the beetroot salad in the EDC, or roast them in the oven).
Separate the beet stems from the leaves, and set each aside.

Chop the stems into 1cm lengths, and coarsely shred the leaves into 1cm wide strips. This step can be done in the Thermomix if you are happier with smaller sized pieces.

Heat the olive oil in the bowl for 2mins, at Varoma, on speed 1.

Add the beet stalk pieces, and sauté for 3.5 mins, at Varoma, on Reverse, speed 1.

Then add the beet leaves, and sauté for 2.5 mins, at Varoma, on Reverse, speed 2.5; if need be use the spatula and/or an increased speed for a short time, to ensure that the beet leaves are incorporated down into the bowl.

Taste to ensure you like the al dente texture, and to ascertain how much salt and pepper you wish to add. If need be, continue cooking at Varoma, on Reverse, speed 1, until the texture is to your liking.

Plate up by placing the beet stalks and leaves, along with the associated liquor, onto a serving platter. Place the crisby bread cubes and crumbs on top, and then toss, as if a salad.
Serve and enjoy!

Please leave me feedback (it's my first recipe conversion/adjustment!) and if there are any improvements or changes, please comment those too!
Many thanks!

Accessories you need

Spatula TM5/TM6
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Tip

This recipe was inspired by Stephanie Alexander's A Cook's Companion recipe using Turnip leaves, and by www.pikeletandpie.com .

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.