Although these days we tend to eat the beetroot itself mostly, this wasn’t always the case. Originally the beetroot leaves were actually the preferred part of the beetroot in some countries.

Beetroot leaves or “greens” have more minerals, vitamins and health-benefiting pigment antioxidants than the beetroot itself. Beetroot greens can be gathered at any stage of the growth cycle, but they are best while the plant is young, and its stems are soft and tender.

How to eat beetroot greens

Using beetroot leaves can be an economical way to get some extra greens into your diet. They have a slightly earthy flavour but taste a lot like other salad greens, so could easily be substituted for any other salad greens you might use.

How to eat beetroot greens

Beetroot leaves go particularly well with feta and figs. Try them with a fig flavoured dressing. Mix together in a small jar, two tablespoons of fig syrup, three tablespoons of white wine vinegar and a quarter of a cup of olive oil. This would be a perfect with tender lamb rumps or back straps

Beetroot leaves don’t have a long shelf life after they are harvested, so I thought I would share some ideas for how to eat beetroot greens:

  • Add them into a curry like as you might add spinach or silverbeet.
  • Include in a frittata.
  • Substitute beetroot leaves for spinach in a spinach and feta filo pie.
  • Juice them like other greens.
  • Add to beetroot greens to soups, like you might add spinach, kale or silverbeet.
  • Sauté them with some garlic and herbs and serve as a side dish.
  • Include the leaves and stems in a simple risotto (this could make the rice turn a very delicate pink) just rice, beetroot leaves and snipped up stems, garlic, a little butter and parmesan.
  • Add them into your burger, instead of lettuce.

For other beetroot recipes try my beetroot chocolate cake which used grated fresh grated beetroot or this beetroot risotto below uses cooked and mashed/pureed beetroot.

Mummy to three small boys

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