How to cook beetroot leaves

15 July 2014
My parents make growing vegetables so easy. They have a plethora of robust vegetables in their vegetable garden that continues to grow each year.

So I thought that growing vegetables cannot be that hard right?

Last year was my first year growing anything other than herbs and I thought I would jump in and pick a vegetable I really love: beetroot. I was told my vegetable of choice was a little hard for a beginner but I turned my head up at the naysayers and went about growing my beetroots.

I figured it was down to my lack of experience that led me to harvesting beetroots that were the size of a marble. I told myself that when I try again next year I would have a bountiful harvest. No such luck. I planted my seeds three months ago and the bulbs have again grown no bigger than a marble. Beetroot should be ready for harvest at 10 weeks.

The leaves have done the complete opposite. While there was no large edible beet sitting snuggle in the ground for me to eat, the leaves were just to luscious to throw into the compost. So I decided to eat them!

How to cook beetroot leaves

1/2 bunch beetroot leaves and stems (leaves and stems separated – stems cut into bite size pieces), thoroughly washed
2 cloves garlic thinly sliced
2 tablespoons olive oil
1 lemon.

How to put it together
Warm up the olive oil in a pan and add the garlic. Cook for two minutes. Add the stems and toss around the pan until coated with oil. As the stems begin to soften add the beetroot leaves. Toss to coat leaves in oil. Cut the lemon in half and squeeze over the leaves and stems. Keep tossing the leaves until they have become limp. Pull of the heat and serve immediately.

It is such an easy dish and is super tasty. It works great as a side for anything, especially fish.
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