Seasonal recipe No 51: Stir-fried beetroot tops Ⓥ

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

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