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Sautéed Daisy Greens with Roasted Baby Beetroot

Sautéed Daisy Greens with Roasted Baby Beetroot is a modern British recipe for a wild food starter or accompaniment of herby roasted baby beetroot served with daisy leaves sautéed in the beetroot roasting juices and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Sautéed Daisy Greens with Roasted Baby Beetroot.

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Serves:

2

Rating:

Tags : Wild FoodHerb RecipesBritish Recipes

Daisy greens are everywhere and available year-round. However, they become more astringent as the year progresses. This year, however, November has been so mild that a second spring is occurring, with fresh growth of dandelions, nettles, hogweed and daisies. If you would like the dish slightly sweet use rosehip syrup or honey. For a slightly sour note use balsamic vinegar or sherry vinegar. This can be served as a starter or an accompaniment.

Ingredients:

12 medium-sized daisy leaf rosettes, washed and dried
8 baby beetroot, scrubbed, ends trimmed but left unpeeled
4 large garlic cloves (keep whole & remove their skins)
1 small handful of fresh thyme (chopped)
1 small handful of fresh sage (chopped)
4 tbsp olive oil
3 tbsp rosehip syrup or balsamic vinegar
2 tbsp chicken stock
2 tbsp butter
freshly-ground black pepper

Method:

Take a large piece of kitchen foil, double up and set the beetroot in a row in the middle, with a garlic clove sitting between each one. Drizzle over the olive oil, followed by the syrup of vinegar. Scatter over the chopped thyme and sage. Gently fold up the foil to seal in the beetroot. Transfer to an oven pre-heated to 200°C (180°C Fan, Gas Mark 6)) and bake for about 20-30 minutes, or until the beetroots are tender.

Remove from the oven, open the parcel and set the beetroot and garlic aside. Pour the juices from the parcel into a saucepan then add the butter. Heat gently until the butter has melted then add the daisy greens. Cook, stirring until the greens have just wilted then add the chicken stock. Bring to a rapid boil and allow the sauce to reduce.

Serve the greens and sauce drizzled around the beetroot.