Usually people eat only the beet roots and discard the stems, but they really shouldn’t. Beet stems and leaves can be used for example in salads or tomato based sauces. The book “Kansan kotiruoka ja kotitalous” had this recipe for a bechamel sauce with beet stems. We reduced the amount of salt and substituted the dairy products with non-dairy alternatives. The book recommends this sauce with meat dishes, but we had potatoes and lentil patties.
Beet Stem Sauce
6 dl coarsely chopped beet stems and leaves
2 tbsp margarine
3 tbsp wheat flour
5-8 dl soy or oat milk
1 tbsp sugar
1 tbsp salt
Put the chopped beet stems and leaves in a pot with some water and salt, boil until tender and drain. Melt the margarine in a pot and stir in the flour. Add some milk, stir well and add the rest of the milk in several batches. Simmer 10 minutes, stirring often. Add the beet stems and leaves, season with sugar and salt, bring to boil and serve.