how to make the best use of the first tender baby beetroots

It's always a feast when Mr. Herzog from Landmarke delivers the first young and tender vegetables of the season. They are so fresh and tiny, you literally can eat them with root, stems and leaves. Here's how I prepared my first spring beetroots:


green smoothie with fresh beet leaves

the leaves of 4 baby beets
a handful of lemon balm leaves
a few mint leaves
1 apple
1 banana
1 teaspoon almond butter
1 cup water
1 cup ice cubes

Mix all ingredients in your blender until smooth.


beet stems in vinaigrette

stems of 4 baby beets
olive oil
vinegar (in case you've got raspberry vinegar, use it!)
salt and freshly ground pepper

Cook the stems until smooth (about 5 min.), cool down quickly in iced water and marinate for half an hour in the vinaigrette.

salad of grated beetroot, apple and turnips

4 baby beetroots
2 turnips
1 apple

Dress with lemon, olive oil, salt and pepper.

Grate the beetroots, turnips and apple (I always use my little Zyliss grater). Add the lemon dressing.
You may substitute the turnips by young carrots, it's equally delicious. Enjoy!

grated beetroot, turnip and apple