BRAISED BEETROOT WITH THEIR LEAVES
Ingredients
Beetrood
Method
Cut the leaves from your beetroot, wash well and chop coarsely. Peel the beetroot and cut them into wedges 1.5cm thick. Cook 1 chopped onion and a clove of garlic in a tablespoon of olive oil, until softened then add the beetroot wedges and enough water to just cover. Season and cook slowly for about 30 minutes, until the beetroot is tender.
Add the chopped leaves and cook for 5 minutes. Season and sprinkle with lemon juice or balsamic vinegar.
Never underestimate the tops of beetroot – their leaves can be used as you would silverbeet or kale. The smaller more tender ones are perfect added to your salad or try them wilted through your stir-fry.
Add the chopped leaves and cook for 5 minutes. Season and sprinkle with lemon juice or balsamic vinegar.
Never underestimate the tops of beetroot – their leaves can be used as you would silverbeet or kale. The smaller more tender ones are perfect added to your salad or try them wilted through your stir-fry.
Comments
Thank you to Brydone Organics for supporting this demonstration.To download a printable version of this recipe click here