When I buy beetroot from the greengrocer’s, I like to buy it when the leaves attached are fresh and green. Then I have an extra vegetable to enjoy.
First, I remove the leaves from above the red stems.
I cut off the beetroot
and they go in the fridge for another day.
I keep the red stalks
for adding to the pan when I make soup. (It will turn it pink but who cares!)
I then wash the leaves and discard any that are discoloured or badly damaged.
Slice an onion and put it in a big pan with a little oil.
Fry the onion until it is soft and then add the leaves. I normally tear up the larger ones.
I put a lid on the pan. (This pan doesn’t have a lid so I use an old one I have,)
I then let the leaves wilt for a few minutes.
After this I add a few splashes of lemon juice and a teaspoon or so of tahini.
Mix well. (You could add salt and pepper as well if you wished though I don’t.)
And here you have two of your ‘five-a-day’! But I don’t normally spread it out like this.
I use it at as vegetable to accompany whatever I might be making that day. Delicious!
Here is one I made earlier! with stuffed butternut squash.
The light was very bad that day so I switched on the kitchen lights when taking the photographs. The observant among you may notice my shadow on some of the photographs.