February 26, 2014

beetroot leaves {nothing goes to waste}

There was a time when I would discard beetroot leaves.
These days I don't let them go to waste.
They have a flavor similar to kale and Swiss chard.
Cooked or raw, beet greens are very rich in vitamins and minerals.


Try to select beet greens that have a dark, green color and fresh looking beet roots attached.



Cut most of the stem and give them a good wash.


Sautee them with extra virgin olive oil, purple onion,
garlic, balsamic vinegar and pine nuts.


Yesterday, I served them for lunch with a side of edamame.




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