Sautéed Daisy Greens With Roasted Baby Beetroots

Subscribe to my newsletter to get updated when new recipes are released.

I truly love daisy greens (Bellis perennis), and this recipe shows off their fine, deep green taste with a little tongue tingling daisyness (literally) to the dish. Daisy greens are everywhere, and you can eat both their flowers and leaves.

In bygone days, daisy was added to soups, salads and added to sandwiches.

Further reading: Traditional and Modern Use of Daisy as Food and Medicine


  •  12 medium sized daisy leaf rosettes
  • 8 baby beetroots
  • 4 large garlic cloves (keep whole & remove their skins)
  • 1 small handful of fresh thyme (chopped)
  • 1 small handful of fresh sage (chopped)
  • light olive oil
  • rosehip syrup or balsamic vinegar
  • chicken stock
  • butter
  • pepper

Suggested Instructions

  1. Wash the daisy greens, drain and spin dry using a tea-towel or salad spinner.
  2. Scrub the beetroots clean, top and tail them but keep them whole.
  3. Lightly crush the garlic cloves with the back of a knife.
  4. Get a large piece of thick kitchen foil, and put your beetroots in a row with a garlic clove between each bit of beetroot.
  5. Next drizzle over enough olive oil until the beetroots are lightly glazed, next drizzle over the syrup or vinegar as you would if dressing a salad. Now sprinkle over the chopped thyme and sage.
  6. Gently fold up the foil to seal in the beetroots. Bake in an oven gas 6 / 200C for an hour or until the beetroots are tender.
  7. Now remove everything from the foil except the juice. Pour this into a saucepan with a good knob of butter, melt then add the washed whole daisy greens stirring continually, then add a splash of chicken stock, and reduce quickly before serving with the beetroots.

This Daisy Recipe Serves: 2 as a starter or side dish


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Share your experience. Leave a note for others

Leave a comment