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  • Seasonal recipe No 51: Stir-fried beetroot tops Ⓥ

    Posted on July 2nd, 2010 Trish No comments

    A recipe from Sarah Raven’s Garden Cookbook which she says came from Madhur Jaffrey’s World Vegetarian. A good way of using those beetroot leaves and a nice change from chard or spinach.

    Serves 4

    Preparation: 5 minutes
    Cooking: 10 minutes

    450g beetroot greens
    3 tbsp vegetable oil
    1 fresh green chilli, cut into long thin slivers
    3cm piece of fresh ginger, peeled and cut into long slivers
    ½ tsp salt

    Strip the beetroot greens from the stalks and cut them into fine ribbons.
    Put the oil in a large pan and warm over a high heat. When the oil is hot, put in the chilli and ginger. Stir them around for a minute and then add the greens.

    Cover the pan, turn the heat to low and cook until the leaves have wilted. Add the salt and stir, then add 4 tbsp water and bring to a simmer.

    Cover again and cook on a low heat, stirring occasionally, until the greens are tender.

    More beetroot recipes recommended by Camel CSA