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    Home » Recipes » Side Dishes

    Beet Leaf Callaloo and Quick Pickled Beet Stems

    Published: Mar 7, 2016 · Modified: Feb 16, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    Beet leaf callaloo is a fragrant side dish that combines beet leaves with chilli and coconut milk, while the beet stems are quick pickled with rosemary to ensure no part of the beet goes to waste.

    A plate of beet callaloo next to a jar of pickled beet stems.

    This recipe for Beet Leaf Callaloo first appeared in my monthly Taste Not Waste column for Vegetarian Living magazine.

    We throw away a lot of food, don't we? Whether it's from food production, over-buying in the shops, poor storage or allotment gluts, far too much seems to end up hitting the bin.

    At home I'm always looking for ways to make the most of the food I have. Meal planning and regularly reviewing the contents of the fridge and cupboards helps a lot to reduce food waste, but I also enjoy experimenting with using up the parts of plants that are often discarded.

    A jar of quick Pickled Rosemary Beet Stems with a teaspoon of pickled beet stems in front

    Often, perfectly edible food ends up being thrown away or composted, but with a little creativity and know-how we can make meals out of food that would otherwise be unused. From pickling watermelon rinds to roasting cauliflower leaves with olive oil and herbs, keeping kitchen scraps from the scrapheap feels virtuous, plus it saves not only money but also precious resources.

    Here are some ideas for getting the most out of those lovely vibrant purple beetroots that are in abundance now. We all know about great ways to eat the root: roasted slowly until caramelised, grated raw into a bright coleslaw and, of course, pickled. But there's a lot more to beetroot, from root to leaf.

    Save Our Scraps
    Kale - Don't throw away those woody stems, they can be turned into pesto or chopped up and sauteed with garlic, onion and herbs as a quick side dish.
    Apple - Peelings can be frozen and used later in smoothies or to add flavour to porridge, cakes or soups.
    Veg peelings - Keep any peelings in the freezer so that you can quickly make a batch of fresh stock with a variety of vegetable flavours. I like to keep a large jar in the fridge that I can keep topping up until I need it. Organic is best, and ensure you scrub the vegetables well before peeling.

    A plate of beet callaloo next to a jar of pickled beet stems.

    Get the recipe for Beet Leaf Callaloo and Quick Pickled Beet Stems

    I love making this easy callaloo. It's packed with flavour but easy to make. If you don't have any beet leaves, then just use chard, spinach of kale. I love it served with black eyed beans.

    A plate of beet callaloo next to a jar of pickled beet stems.

    Beet Leaf Callaloo

    Kate Hackworthy | Veggie Desserts
    Traditionally, this Caribbean side dish is made with callaloo leaves, but beetroot leaves, as well as Swiss chard and spinach, make an excellent substitution. It's lovely served with rice and perhaps also jerk-spiced roasted cauliflower florets.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Jamaican
    Servings 3
    Calories 226 kcal

    Ingredients
     

    • 2 cups (100g) raw beet leaves
    • 1 tablespoon olive oil
    • ½ onion diced
    • 1 clove garlic finely chopped
    • ½ fresh red chilli deseeded and finely chopped (add more to taste)
    • 1 teaspoon fresh thyme leaves
    • ½ can coconut milk stirred (15oz/400ml can)
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    For the Quick Pickled Beet Stems

    • Stems from 8 beetroots (about 100g), washed and chopped into 2.5cm lengths
    • ⅓ cup (75ml) apple cider vinegar
    • ⅓ cup (75ml) water
    • 2 teaspoon sugar
    • 1 teaspoon chopped rosemary
    • ½ teaspoon salt
    • 1 pinch black pepper

    Instructions
     

    • Steam or boil the beet leaves for a few minutes or until soft and wilted. Drain and run under cold water. Squeeze out any excess water using your hands, then chop the leaves.
    • In a large frying pan, heat the oil over a low-medium heat, then cook the onion and garlic until soft and translucent, stirring often. Add the copped chilli and thyme, and cook for a further minute.
    • Add the beetroot leaves and coconut milk and simmer on a medium heat for 5 minutes, until reduced slightly. Season and serve.

    Nutrition

    Calories: 226kcalCarbohydrates: 10gProtein: 2gFat: 21gSaturated Fat: 15gSodium: 651mgPotassium: 415mgFiber: 3gSugar: 6gVitamin A: 1634IUVitamin C: 12mgCalcium: 45mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Lynn

      January 06, 2022 at 9:20 pm

      4 stars
      I love vinegar and pickling but found the beet stems too tart. I may add some Quebec maple syrup or try re-boiling with a little sugar. I hope to let you know how it goes!

      Reply
    2. Nayna Kana

      March 07, 2018 at 9:00 pm

      5 stars
      What a great idea to use up parts of veg you would otherwise waste.Very innovative ideas .

      Reply
    3. kellie anderson

      March 07, 2016 at 8:24 pm

      I love your suggestions for minimising kitchen waste - and I adore callalo (being from Florida it is a dish I grew up eating) so this no-waste tweak is very intriguing.

      Reply
    4. peter @feedyoursoultoo

      March 07, 2016 at 4:43 pm

      Really cool. Looks delicious.

      Reply
    5. Tania @ COOKTORIA

      March 07, 2016 at 4:42 pm

      I love all beetroot recipes! I am including this recipe to my "must try" list! Pinned!

      Reply
    6. Kylee Cooks

      March 07, 2016 at 4:38 pm

      I recently roasted some beets, and wish I'd had this recipe to use the leaves with! Love that nothing goes to waste!

      Reply
    7. Helen @ Fuss Free Flavours

      March 07, 2016 at 4:36 pm

      A lovely idea and recipe Kate. I love beetroot!

      Reply
    8. ttyabiku

      March 07, 2016 at 4:31 pm

      I love, love this post! Food waste is something that drives me crazy, and you are so right. There are so many things we toss out that could be made into something delicious.

      That beet leaf callaloo looks like a lovely side dish, healthy and easy!

      Reply
    9. Jessica {Swanky Recipes}

      March 07, 2016 at 4:12 pm

      This salad looks incredibly delicious and inviting. Love all the fresh veggies in here, especially the kale. Can't wait to try it!

      Reply
    10. Rhian Westbury

      March 07, 2016 at 4:01 pm

      This looks amazing, not only a great recipe but some awesome photos x

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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